Ingredients

• 1 large onion, coarsely chopped (2 cups)
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 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
• 2 (10-ounces) bags spinach, tough stems removed

Instructions

1. Cook onion and sun-dried tomatoes in 1/4 cup 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.
2. 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 tablespoon oil.