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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4
    • Calories 139
    • Carbohydrate(gm)23
    • Fat, total(gm)4
    • Cholesterol(mg)6
    • Saturated fat(gm)1
    • Dietary Fiber, total(gm)6
    • Sodium(mg)443
    *Percent Daily Values are base on a 2,000 calorie diet
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    White Beans and Spinach Ragout

    Makes: 4 servings
    Start to Finish: 20 mins
     

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    Ingredients

    • 1 14 1/2 ounce can diced tomatoes
    • 2 slices turkey bacon, cut into 1-inch pieces
    • 2 teaspoons olive oil
    • 1 medium onion, halved and thinly sliced
    • 1 15 ounce can cannellini beans (white kidney beans) or navy beans, rinsed and drained
    • 1/2 teaspoon Italian seasoning, crushed
    • 1/4 teaspoon ground black pepper
    • 4 cups torn 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.

    White Beans and Spinach Ragout

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