Tuscan White Beans with Sun-Dried Tomatoes

I admit I forgot to photograph this dish, so borrowed this photo from Cookies with Christel.  My beans turned out mushier than hers, and I didn't add zucchini and yellow squash (forgot to buy them, but used some fresh veggies from the farmer's market.)

This recipe is adapted from The Vegan Table by Colleen Patrick-Goudreau.  It's one of my favorite cookbooks because of the interesting recipes, thoughtful words, and beautiful photography.  Colleen said she and her husband ordered this dish often on a trip to Florence.  I made this recipe for an "Italian night" party.  I cooked it that afternoon and put it in a small crock-pot to carry to the party.  It got rave reviews, from my husband, too, and was great leftover.  I plan to make it again, adding the zucchini and yellow squash from Colleen's original recipe.  Because my sun-dried tomatoes were packed in oil, I think sauteing in oil was unnecessary.  The sun-dried tomatoes really made the recipe.

1 cup chopped sun dried tomatoes (I used Melissa's brand, which are packed in olive oil and herbs.  If using dry, you have to soak them first.)
1 tablespoon olive oil or water for sauteeing
1 large-size yellow onion, chopped
3 garlic cloves, crushed or minced
3 cups fresh spinach (I had delicious fresh spinach from the farmer's market)
3 cans small white beans 15 oz (I used 2 cans Navy beans, and one can garbanzos)
1 cup of water
1/2 teaspoon ground sage
salt and pepper to taste
1/4 teaspoon dried pepper flakes
1/3 cup chopped fresh basil  (since basil isn't in season, I used some dried basil and a fresh Japanese herb called mitsuba)

Heat oil or water in a large saute pan. Add onion and saute for approximately 5 minutes.  Then add garlic, spinach, beans, tomatoes, water, sage, salt, black pepper and red pepper flakes.  Add fresh basil or mitsuba just before serving.