Cannellini Beans with Tomatoes
15 ounces fresh spinach leaves (1 1/3 of 2 - 10 ounces bags)
Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add shallots; sauté 5 minutes. Reduce heat to medium; add tomatoes and rosemary and sauté 1 minute. Add broth; cover and cook until tomatoes begin to soften, stirring occasionally, about 4 minutes. Remove from heat. Stir in beans. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until juices thicken, about 15 minutes.
washed, cleaned and dried spinach into beans. Season with salt and pepper to taste.
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