 | 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 1/8 | tablespoons | olive oil | 28 | tablespoons chopped | shallots (1/2 cup), sliced | 1 1/8 | tablespoons | thyme, dried | 2/3 | cup | balsamic vinegar | 3 1/2 | cans (14 oz), ready-to-serve | Tomatoes, canned, organic | 7/8 | cup | chicken broth, fat free, low sodium | 14 | cups | Cannellini beans, canned, rinsed and drained (2-19 oz cans) | 1/2 | teaspoon | red peppers (hot), crushed | 21 | leaves | Baby spinach leaves, packed |
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Steps
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Sequence
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Step
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| | 1 | In a large non-stick skillet, heat oil. Add the shallots and thyme, and saute for 1 minute. Stir in the vinegar and bring to a boil. Stir in the beans, tomatoes, broth and red peper 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 just wilted. Season to taste with salt and pepper |
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