Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories139
- Total Fat (g)4
- Saturated Fat (g)1
- Cholesterol (mg)6
- Sodium (mg)443
- Carbohydrate (g)23
- Fiber (g)6
*Percent Daily Values are base on a 2,000 calorie diet
White Beans and Spinach Ragout
Makes:
4 servings
Start to Finish: 20 minutes
Ingredients
- 1 14 1/2-ounce candiced tomatoes
- 2 slicesturkey bacon, cut into 1-inch pieces
- 2 teaspoonsolive oil
- 1 mediumonion, halved and thinly sliced
- 1 15-ounce cancannellini beans (white kidney beans) or navy beans, rinsed and drained
- 1/2 teaspoonItalian seasoning, crushed
- 1/4 teaspoonground black pepper
- 4 cupstorn fresh spinach
Directions
Drain tomatoes, reserving 1/3 cup of the liquid; set aside. In a large skillet, cook bacon pieces over medium heat until crisp. Remove and set aside.
Remove skillet from heat. Carefully add olive oil to hot skillet. Add onion and cook 3 to 5 minutes or just until tender. Stir in beans, tomatoes, reserved tomato liquid, Italian seasoning, and pepper. Cook and stir over medium heat about 2 minutes or until heated through. Stir in 3 cups of the spinach; cover and cook about 30 seconds or just until wilted. Stir in cooked bacon and the remaining 1 cup spinach. Serve immediately.







