1 (10 ounce) package frozen chopped spinach
1/4 cup olive oil
3 roma (plum) tomatoes, diced
5 cloves garlic, minced
6 cups water
1 (28 ounce) can whole peeled tomatoes, drained
2 (8 ounce) cans portobello beans
In a medium saucepan, heat olive oil over medium heat. Add spinach and olive oil and cook until spinach is wilted. Stir in tomato paste, garlic and water. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5 minutes.
Add tomato sauce, Portobello beans, tomatoes and beans, stirring well. Cover and simmer over low heat for 5 minutes.
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