Slow Cooker White Bean Ragout

3 T. unsalted butter

3 8-oz. pkg. fresh cremini mushrooms, chopped

2 T. finely chopped garlic

1-1/4 t. kosher salt

3/4 t. black pepper

3 fresh thyme sprigs

3 T. tomato paste

1 c. unsalted vegetable stock

3 15-oz. cans no-salt-added cannellini beans, undrained and divided

6 c. chopped fresh spinach

1 T. red wine vinegar

2 T. olive oil

1 T. chopped fresh flat-leaf parsley

Melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until mushrooms are very tender and liquid is evaporated, 8-10 minutes. Stir in garlic, salt, pepper, and thyme sprigs. Cook, stirring occasionally, 5 minutes. Stir in tomato paste.

Transfer mixture to a 6-qt. slow cooker. Pour in vegetable stock. Rinse and drain 1 can of cannellini beans. Stir drained beans and remaining 2 cans of undrained beans into slow cooker mixture. Cover and cook on HIGH for 3 hours. 

Add spinach and vinegar; stir until spinach wilts. Remove and discard thyme sprigs. 

To serve, drizzle lightly with oil and sprinkle with parsley.  

Serves 6.

Adapted from Cooking Light Slow Cooker, p. 29.