Ingredients

• 1  medium onion, halved and thinly sliced
• 6  cloves garlic, minced (1 tablespoon)
• 1  tablespoon extra-virgin olive oil
• 1  15-ounce can cannellini or navy beans, rinsed and drained
• 1  14 1/2-ounce can diced tomatoes
• 1  tablespoon chopped fresh thyme
• 4  cups torn fresh spinach
• 2  slices turkey bacon, cooked, drained, and crumbled
• 4  teaspoons bottled balsamic or red wine vinaigrette
•   Salt and freshly ground black pepper

Directions

1. In a large skillet cook onion and garlic in hot olive oil about 3 minutes or until tender. Stir in beans.

2. Drain tomatoes, reserving 1/3 cup liquid. Stir tomatoes, reserved tomato liquid (discard remaining liquid) and fresh thyme into onion mixture. Cook and stir over medium heat about 2 minutes or until heated through. Stir in 3 cups of the spinach and stir about 30 seconds or until just wilted. Stir in remaining spinach and bacon. Spoon mixture into 4 individual bowls. Drizzle each serving with 1 teaspoon vinaigrette. Season to taste with salt and freshly ground black pepper.

3. Makes 4 side-dish servings