White Beans With Prosciutto And Rosemary

• 1 tablespoon olive oil
• 1/3 cup thinly sliced shallots
• 2 cloves garlic, minced
• Kosher or sea salt and freshly ground black pepper, to taste
• Crushed red pepper, to taste
• 2 teaspoons fresh rosemary, chopped
• 1 cup cherry or grape tomatoes, sliced in half
• 2-3 slices prosciutto, chopped
• 1 15 ounce can cannellini beans, drained and rinsed
• 1/4 cup dry white wine, more if needed
• 2-3 handfuls baby spinach, to taste
• Grated Parmigiano-Reggiano, to taste

1. Heat olive oil over medium heat in large skillet. Saute shallots for a few minutes, then add garlic, salt, pepper, crushed red pepper and rosemary.
2. When shallots are soft, add tomatoes and cook for about five minutes. Add chopped prosciutto and continue to cook, stirring often. Stir in beans, taking care to keep them whole.
3. When tomatoes are soft, deglaze with wine and add spinach. When wine is reduced and spinach wilted, serve, adding parmesan at the table.

olive oil, shallots, garlic, kosher, red pepper, fresh rosemary, cherry, cannellini beans, white wine, baby spinach

Taken from food52.com/recipes/2443-white-beans-with-prosciutto-and-rosemary (may not work)