White Beans and Greens

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By Kim O'Donnel

Wednesday, February 20, 2008; 12:00 AM

2 to 3 servings

Heat a few tablespoons vegetable oil or olive oil in the pot. Add 1/2 diced medium onion and at least 3 chopped cloves garlic. Cook for 3 to 4 minutes, until the onions are soft, then add one to two 15-ounce cans drained and rinsed white beans and a 15-ounce can tomato puree. Add a few splashes red wine. Bring to a boil, then reduce the heat; cook, with the mixture barely bubbling, until thoroughly warmed. Season with salt, black pepper and cayenne pepper. Five minutes before serving, add 1 cup chopped spinach and allow it to wilt.

GARNISHES: grated Parimigiano-Reggiano cheese, toasted pine nuts, a smidge of olive oil.