Hearty White Bean and Spinach Skillet

Preparation

1. Finely dice the yellow onion and mince the garlic cloves.
2. Rinse and drain the canned cannellini beans thoroughly in a colander.

Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a wide skillet or frying pan over medium heat.
2. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
3. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for about 1 minute until fragrant.
4. Add the tomato paste and stir constantly for 1 to 2 minutes to caramelize it lightly.

Simmer the Beans

1. Pour in the drained cannellini beans and 150ml of vegetable broth (or water). Stir well to combine the sauce with the beans.
2. Bring the mixture to a gentle simmer. Cook uncovered for 6 to 8 minutes, using the back of a wooden spoon to crush a small handful of beans against the pan to thicken the sauce.

Wilt the Spinach & Finish

1. Add the fresh baby spinach in batches, folding it into the warm bean mixture until completely wilted, about 2 to 3 minutes.
2. Remove the skillet from the heat. Stir in the fresh lemon juice and season with salt and freshly ground black pepper to taste.
3. Serve hot straight from the skillet alongside crusty bread.