White Beans with Sun Dried Tomatoes

For our wedding, a great friend recently gifted us with a vegan cookbook that I found this in.  This dish is amazing!  The sun dried tomatoes add an almost smoky flavor to the dish, and the beans make it very hearty.  It is also amazingly easy to make, so it is a perfect week night dish!  This would be great served over pasta or polenta.

1 cup sun dried tomatoes, either oil packed or dry, coarsely chopped
1 TBSP olive oil
1 large yellow onion, chopped
3 zucchini, thinly sliced
3 garlic cloves, minced
3 cups fresh spinach
3 cans cannelloni beans
1 cup water
1/2 tsp ground sage
1/2 tsp red pepper flakes
1/3 cup fresh basil, thinly ribbon cut
salt and fresh ground pepper

If using dried tomatoes, soak them in hot water for about 30-40 minutes.

Heat the oil in a large sized saute pan.  Add the onion and cook until soft and transparent, about 5 minutes.  Add the squash and cook another 5 minutes.  Add the garlic, spinach, sun dried tomatoes, beans, water, sage, salt, black pepper and red pepper.  Stir to combine and cook for about 10 minutes longer.  Stir in the basil and serve!
* From The Vegan Table, Colleen Patrick-Goudreau