White Beans Oreganata

Ingredients

• 6 ounce baby spinach fresh
• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup celery thinly sliced
• 16 ounce cannellini beans dried
• 0.3 cup parsley fresh chopped
• 4  garlic cloves minced
• 2 tablespoons olive oil divided
• 2 cups onion chopped
• 0.3 cup oregano fresh chopped
• 6  plum tomatoes seeded chopped
• 2 teaspoons salt divided
• 6 cups water 

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours.
2. Drain beans.
3. Combine beans, 6 cups water, and next 4 ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 70 to 80 minutes or until beans are tender. Discard bay leaf. Stir in spinach, oregano, parsley, 1 1/2 teaspoons salt, and pepper; cook 2 minutes or until spinach wilts.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
5. Add garlic; saut 1 minute or until lightly browned. Stir in tomato and 1/2 teaspoon salt; saut 2 minutes or until thoroughly heated. Gently stir tomato mixture into bean mixture.
6. Ladle oreganata into bowls; drizzle servings evenly with 1 tablespoon oil.