Ingredients

• 1/4 cup extra-virgin olive oil
• 3 fat garlic cloves, thinly sliced
• 1 onion, medium chopped
• 6 tablespoons tomato paste
• 1 24 oz can diced tomatoes, drained
• 2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
• 1/2 cup chicken or vegetable stock
• 6-10 oz fresh spinach
• 1/4 tsp red pepper flakes
• Kosher salt and black pepper
• ⅓ pound mozzarella, coarsely grated

Directions

1. Heat the oven to 475 degrees. In a 12-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the onions until translucent and add in garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

2. d the tomatoes, beans, stock, and generous pinches of salt and pepper and stir to combine. Add in spinach and stir to wilt/combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.

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