White Bean Ragout
Ingredients
2 teaspoons olive oil
½ cup chopped onion
3 cloves garlic, minced
⅔ cup sliced zucchini
1 teaspoon snipped fresh rosemary
1 (15 ounce) can reduced-sodium white kidney (cannellini) beans, rinsed and drained
½ cup reduced-sodium chicken broth
½ cup chopped roma tomato
2 cups fresh baby spinach
2 tablespoons finely shredded Asiago cheese
Directions
In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.
Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.