 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | olive oil | 4 | tablespoons chopped | shallots (1/2 cup) | 2 | tablespoons | balsamic vinegar | 2 2/3 | cups | Cannellini beans, canned, rinsed and drained (2-19 oz. cans) | 1/2 | can (16 fl oz) | canned tomatoes, diced, 1 can | 1/8 | cup | chicken broth, low sodium, canned | 4 | leaves | Baby Spinach Leaves, packed | 1/8 | teaspoon | thyme, dried |
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Steps
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Sequence
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Step
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| | 1 | In a large no-stick skillet, warm 2 sp of oil over medium high heat. Add the shallots and thyme and suate for 1 minute. Stir in the vinegar and bring to a boil. Stir in the beans, tomatoes, broth and red pepeer flakes, and return to a boil. Reduce the heat to medium-low and simmer for 5 minutes, or until slightly thickened. Stir in the spinach and simmer for 1 minute, or until the spinach is wilted. |
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