(I suggest adding corn and green beans, why not!)

1 large onion, coarsely chopped

1-2 fresh tomatoes (sun-dried work just as well)

6 tablespoons extra-virgin olive oil, divided

4 garlic cloves, minced

1/2 teaspoon sweet smoked paprika (pimentón dulce)

2 (19-ounces cans) cannellini beans, rinsed and drained

1 cup water

1/2 -3/4 lb Spinach, tough stems removed

Cook onion and sun-dried tomatoes in 4 tablespoons oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.

Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoons oil.



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