Ingredients
1 1/2 tablespoon olive oil
1 medium onion, chopped
4 red potatoes, cut into bite-size pieces
1 pound mushrooms, trimmed and quartered
1/4 teaspoon dried thyme
1-2 tablespoons tomato paste
2 cups water
10 ounces baby spinach leaves
1 can (14 1/2 ounces) navy beans, drained and rinsed
1-2 tablespoons wine vinegar
Ground pepper
Salt
Directions
In a Dutch oven or large nonstick skillet, heat oil over medium heat; gently swirl to coat pan. Add onion and potatoes and sauté until onion is lightly browned, around 10 minutes.
Add the mushrooms, thyme, and salt; cook until mushrooms are tender, around 8 to 10 minutes. Stir in tomato paste and water; cover with lid and cook until potatoes are tender.
Add spinach and beans; cook until heated through. Stir in wine vinegar then season with salt and pepper.