Quick Navy-Bean Stew

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 4 small red potatoes (10 ounces), scrubbed and cut into 1/2-inch pieces
• 1 pound white mushrooms, trimmed and quartered
• 1/4 teaspoon dried thyme
• Coarse salt and freshly ground pepper
• 1 tablespoon tomato paste
• 2 cups water
• 1 package (10 ounces) baby spinach
• 1 can (15 1/2 ounces) navy beans, drained and rinsed
• 1 tablespoon red-wine vinegar (optional)

1. In a large, deep skillet (or pot), heat oil over medium.
2. Add onion and potatoes; cook until onion is lightly browned, stirring occasionally, 8 to 10 minutes.
3. Add mushrooms and thyme; season with salt.
4. Cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
5. Stir in tomato paste and the water; cover, and cook until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 8 to 10 minutes.
6. Add half the spinach; cover, and cook until wilted, about 1 minute.
7. Add remaining spinach and the beans; cook, covered, until heated through.
8. Stir in the vinegar, if desired.
9. Season with salt and pepper, and stir to combine.
10. To serve, ladle stew into bowls.
11. If you have a little more time, you could soak and cook dried beans, which would make the soup even more economical and a bit richer in flavor and texture.
12. See page 365 for the instructions.

olive oil, onion, red potatoes, white mushrooms, thyme, salt, tomato paste, water, baby spinach, navy beans, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/quick-navy-bean-stew-387918 (may not work)