1 small onion, chopped
1 (10 oz) pkg baby bella mushrooms, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup veggie broth
2 cans "Food You Feel Good About" Tuscan Cannellini Beans (Wegmans)
1 jar (6.7 oz) basil pesto sauce
1 (6 oz) pkg baby spinach
Saute onion in 1/4 cup water or veggie broth.
Add mushrooms and garlic; cooking 5 minutes.
Add wine & continue cooking for 8 minutes.
Add broth, beans and pesto. Simmer a few minutes.
Add spinach and cook until wilted.
This is NOT a 'no-oil' recipe, but I tried to minimize the oil by not sautéing the onions in oil and pouring out the oil on top of the pesto.
The Tuscan Cannellini Beans (sold at Wegmans) contain a bit of oil.
Modified from Wegmans Magazine