White Bean and Potato Ragout with Rosemary

2 Tb. olive oil
3 cloves garlic
1 cup diced tomatoes, fresh or canned
1 large russet potato, peeled and cut into 1/4 inch dice
1/2 cup water
1 small zucchini, cut into 1/4 inch dice
2 tsp fresh rosemary, finely chopped
2 cups cooked white beans ( or 1 15 oz can, drained)
Salt and pepper to taste
optional: handful of fresh spinach leaves

In large saute pan, warm oil and add garlic. cook gently to soften- do not let brown. Add tomatoes, potato and water. Cover pan and cook over medium heat until potato is nearly cooked through, about 12-15 minutes.
Add zucchini and rosemary. Cook 5 minutes. Stir in beans and spinach, if using. Warm beans thru and cook until spinach is wilted.