quick, organic vegetable stew

With all the delicious organic green stuff  growing in our backyard, I’ve been searching for more spinach recipes – preferably vegan. Here’s a great, quick and hearty vegetable stew adapted from Everyday Food that’s perfect for a cold night. (Here in San Diego, that’s when the temperature drops below 65.) It takes about 45 minutes and makes enough for four heaping bowls – so Drew and I plenty leftover for lunch the next day. The beans and potatoes make this a hearty, satisfying meal. Serve with crusty bread.

Organic White Bean & Vegetable Stew

• 1 tablespoon olive oil
• 1 small organic onion, chopped
• 4 small organic red potatoes, cut into 1/2-inch pieces
• 1 pound button mushrooms, trimmed and quartered
• 1/2 teaspoon dried organic thyme
• Coarse salt
• Fresh ground pepper
• 1 tablespoon organic tomato paste
• 10 ounces organic spinach leaves
• 1 can organic white cannelini beans, drained and rinsed
• 1 tablespoon red-wine vinegar

1. Heat olive oil over medium heat, in a large nonstick skillet. Add onion and potatoes; cook until onion is lightly browned, approx. 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, another 10 minutes or so.
2. Stir in tomato paste and 2 cups water. Cover and cook until potatoes soften, 8 to 10 minutes.
3. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar and season generously with salt and pepper. Toss to combine and serve.

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