INGREDIENTS
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1 tablespoon olive oil
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1 onion, chopped
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1 14.5-ounce can diced tomatoes
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1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
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1 tablespoon fresh thyme
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kosher salt and black pepper
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2 15-ounce cans cannellini beans, rinsed
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1 bunch spinach, thick stems removed (4 cups)