1 tablespoon olive oil
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained
4 cups fresh chopped spinach
Salt and pepper
1 tablespoon balsamic vinegar
Place all ingredients in a medium-sized skillet and cook slowly over low-medium heat, stirring gently. Continue cooking until spinach wilts. Add salt and pepper. Remove from heat and toss with 1 tablespoon balsamic vinegar.