White Beans and Spinach Ragout

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.