Tuscan White Beans with Sun-Dried Tomatoes

Makes 4-6

Barbara Shaurette

ingredients

1 cup chopped sun-dried tomatoes
1 tablespoon olive oil
1 large yellow onion, chopped
3 zucchini or summer squash, thinly sliced
3 cloves garlic, minced
3 cups fresh spinach
3 15-oz cans small white beans, rinsed and drained (or 4 cups cooked beans, if you make them from scratch)
1 cup water
1/2 teaspoon ground sage
salt and freshly ground pepper, to taste
1/4 teaspoon dried red pepper flakes
1/3 cup chopped fresh basil

1
If using sun-dried tomatoes packed in oil, just give them a rinse. If using dried tomatoes, soak them in a bowl of warm water for 30-45 minutes until softened. Drain off the water and chop the tomatoes coarsely.
2
Heat the oil in a large saute pan over medium-high heat. Add the onion, and cook, stirring until onion is soft and translucent, about 5 minutes.
3
Add the squash and cook another 5 minutes. Add the garlic, spinach, beans, tomatoes, water, sage, salt, black pepper and red pepper flakes, stirring to combine. Salt to taste, and cook for 10 minutes. Stir in the basil, and serve right away.