White Bean and Spinach Stew

2 teaspoons olive oil

1 teaspoon minced garlic

1 small onion, chopped

1 can (15.5 ounces) cannellini beans (white kidney beans) with juice

2 tablespoons chopped pimentos

1 teaspoon balsamic vinegar

1 teaspoon Worcestershire sauce

5 ounces fresh baby spinach

Salt and pepper to taste

In a medium skillet or shallow stew pot with a lid, heat oil on medium. Add garlic and onion and saute until onion is tender, about 5 minutes. Add beans with juice, pimentos, vinegar and Worcestershire sauce. Stir to mix well.

Sprinkle the spinach over the bean mixture and cover the pot. Cook until spinach is wilted, about 5 minutes. Uncover, stir and season with salt and pepper. Serve.

Start to finish: less than 20 minutes

Serves 2 as a main dish or 4 as a side dish

Approximate values per main serving: 247 calories, 5 g fat (trace saturated), no cholesterol, 14 g protein, 40 g carbohydrates, 13 g dietary fiber, 305 mg sodium.

Alicia Ross