Mushroom and Navy-bean stew

Ingredients

1 1/2 tablespoon olive oil

1 medium onion, chopped

4 red potatoes, cut into bite-size pieces

1 pound mushrooms, trimmed and quartered

1/4 teaspoon dried thyme

1-2 tablespoons tomato paste

2 cups water

10 ounces baby spinach leaves

1 can (14 1/2 ounces) navy beans, drained and rinsed

1-2 tablespoons wine vinegar

Ground pepper

Salt

Directions

In a Dutch oven or large nonstick skillet, heat oil over medium heat; gently swirl to coat pan. Add onion and potatoes and sauté until onion is lightly browned, around 10 minutes.

Add the mushrooms, thyme, and salt; cook until mushrooms are tender, around 8 to 10 minutes. Stir in tomato paste and water; cover with lid and cook until potatoes are tender.

Add spinach and beans; cook until heated through. Stir in wine vinegar then season with salt and pepper.