Ingredients

1 large onion, coarsely chopped (2 cups)

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

6 Tbs extra-virgin olive oil, divided

4 garlic cloves, minced

1/2 tsp sweet smoked paprika

2 (19 oz cans) cannellini beans, rinsed and drained

1 cup water

2 (10 oz) bags spinach, tough stems removed

Preparation

*Cook onion and sun dried tomatoes in 1/4 cup oil with 1/2 tsp each of salt and pepper in a 5-6 quart pot over medium heat, stirring occasionally, until onion is browned, 6-8 minutes. Add garlic and paprika and cook, stirring, 1 minute. *Stir in beans, water, spinach, and 1/2 tsp salt and cook, covered, stirring ocassionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 Tbs oil.