Step 1

Place the spinach in a bowl and allow it to thaw slightly as you prepare the beginning of the recipe.

Step 2

Dice the onion and mince the garlic. Set the onion aside. Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, a pinch of crushed red pepper, and a little freshly cracked black pepper (about 10 cranks of a pepper mill) to a heavy bottomed pot or deep skillet. Sauté the garlic and spices over medium-low heat for about one minute.

Step 3

Add the tomato paste and brown sugar to the pot and continue to sauté for 2-3 minutes, or until the tomato paste takes on a deep burgundy color. Add the onion and salt and continue to sauté for a few minutes more, or until the onions become soft and transparent.

Step 4

Meanwhile, drain and rinse the cannellini beans in a colander. Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Pour in the vegetable broth and stir briefly to combine the ingredients.

Step 5

Place a lid on the pot and turn the heat up to medium-high. Allow the contents to come up to a boil. Once it reaches a boil, turn the heat down to the lowest setting that allows the liquid to maintain a simmer. Let the pot simmer for 15-20 minutes, or until most of the liquid is absorbed (there may still be some around the edges. Turn the heat off and let the pot rest, undisturbed, for 10 additional minutes.

Step 6

Finally, fluff the contents of the pot with a fork, making sure to not stir vigorously. Serve immediately.