• 2 Tbsp olive oil ($0.22)
  • 2 cloves garlic ($0.16)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp dried basil ($0.05)
  • 1/4 tsp dried thyme ($0.03)
  • 1/4 tsp dried rosemary ($0.03)
  • 1 pinch crushed red pepper ($0.02)
  • Freshly cracked black pepper ($0.05)
  • 3 oz. tomato paste (about 1/4 cup) ($0.33)
  • 1/2 tsp brown sugar ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1 yellow onion ($0.25)
  • 1 15oz. can fire roasted diced tomatoes ($1.50)
  • 1 15oz. can cannellini beans ($1.29)
  • 1/4 lb. frozen chopped spinach ($0.43)
  • 1 cup uncooked long grain white rice ($0.48)
  • 1.5 cups vegetable broth* ($0.19)


  • Place the spinach in a bowl and allow it to thaw slightly as you prepare the beginning of the recipe.
  • Dice the onion and mince the garlic. Set the onion aside. Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, a pinch of crushed red pepper, and a little freshly cracked black pepper (about 10 cranks of a pepper mill) to a heavy bottomed pot or deep skillet. Sauté the garlic and spices over medium-low heat for about one minute.
  • Add the tomato paste and brown sugar to the pot and continue to sauté for 2-3 minutes, or until the tomato paste takes on a deep burgundy color. Add the onion and salt and continue to sauté for a few minutes more, or until the onions become soft and transparent.
  • Meanwhile, drain and rinse the cannellini beans in a colander. Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Pour in the vegetable broth and stir briefly to combine the ingredients.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the contents to come up to a boil. Once it reaches a boil, turn the heat down to the lowest setting that allows the liquid to maintain a simmer. Let the pot simmer for 15-20 minutes, or until most of the liquid is absorbed (there may still be some around the edges. Turn the heat off and let the pot rest, undisturbed, for 10 additional minutes.
  • Finally, fluff the contents of the pot with a fork, making sure to not stir vigorously. Serve immediately.


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