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.