Tuscan Beans with Basil Pesto and Spinach

2 T. olive oil

1 small onion, peeled and chopped

10 mushrooms, cleaned, stemmed and quartered (optional)

2 cloves garlic, peeled and minced

1/2 c. dry white wine

1/2 c. vegetable broth

2 (15.5 ounce) cans white beans

1 jar (6.7 ounce) Basil Pesto sauce

salt and pepper

2 T. grated Parmesan cheese

1. Heat the oil in a large nonstick pan and add the onions.  Cook stirring 3 to 4 minutes until golden.
2. Add the mushrooms and garlic.  Cook, stirring, about 5 minutes until mushrooms soften.
3. Add the wine and cook 8 to 10 minutes until liquid is reduced.
4. Add broth and beans.  Bring to a simmer.
5. Add pesto and spinach.
6. Cook, stirring 2-3 minutes, until spinach wilts.
7. Season to taste with salt and pepper.
8. Sprinkle with Parmesan cheese.