INGREDIENTS
1 tbsp
olive oil
1 tbsp
unsalted butter
1
sweet onion, diced
2
garlic cloves, minced
1 tsp
smoked paprika
1/4 tsp
salt
1/4 tsp
pepper
2 tbsp
tomato paste
12 oz
fresh spinach
1 28 ounce can
crushed tomatoes
2 cans
cannellini beans, drained and rinsed
2 1/2 cups
low-sodium vegetable stock
12 oz
cheese tortellini
1/3 cup
freshly grated parmigiano-regianno cheese
broiled havarti toasts
1
baguette or loaf of ciabatta bread, sliced
6
to 8 ounces havarti cheese, sliced (easiest if the cheese is COLD)