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In a large, deep skillet (or pot), heat oil over medium. Add onion and potatoes; cook until onion is lightly browned, stirring occasionally, 8 to 10 minutes. Add mushrooms and thyme; season with salt. Cook, stirring often, until mushrooms are tender, 8 to 10 minutes. Stir in tomato paste and the water; cover, and cook until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 8 to 10 minutes. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and the beans; cook, covered, until heated through. Stir in the vinegar, if desired. Season with salt and pepper, and stir to combine. To serve, ladle stew into bowls. If you have a little more time, you could soak and cook dried beans, which would make the soup even more economical and a bit richer in flavor and texture. See page 365 for the instructions.
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Electric pressure cooker for stocks, beans, braising, sterilization
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Programmable slow cooker — weekday stews, pulled pork, chili
Approachable Korean cooking — everyday dishes, banchan, stews