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White Beans and Spinach Ragout

Makes: 4 servings Yield: 4 side-dish servings
Start to Finish 15 mins
White Beans and Spinach Ragout
  • 1 14 1/2 ounce can  diced tomatoes
  • 2  slices  bacon, cut in 1-inch pieces
  • 1  medium onion, halved and thinly sliced
  • 1 15  ounce can  cannellini or navy beans, rinsed and drained
  • 4  cups  loosely packed torn spinach
  • 4  teaspoons  prepared balsamic or red wine vinaigrette

1. Drain tomatoes, reserving 1/3 cup liquid; set aside. In a large skillet cook bacon pieces until crisp. Remove with slotted spoon, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels.

2. Add onions to drippings in skillet; cook until just tender, about 3 minutes. Stir in beans, tomatoes, and reserved tomato liquid. Cook and stir over medium heat for 2 minutes or until heated through. Stir in 3 cups of the spinach; cover and cook until just wilted, about 30 seconds. Stir in cooked bacon and remaining spinach. Spoon mixture into 4 individual bowls. Drizzle each serving with 1 teaspoon vinaigrette. Makes 4 side-dish servings.

Nutrition Facts (White Beans and Spinach Ragout)
  • Servings Per Recipe 4,
  • cal. (kcal) 131,
  • Fat, total (g) 3,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 23,
  • fiber (g) 9,
  • pro. (g) 9,
  • vit. A (IU) 972,
  • vit. C (mg) 16,
  • sodium (mg) 508,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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