PASTA WITH SPINACH AND CANNELLINI BEANS RECIPE
A simple Italian recipe that tastes great.
Provided by Simple Italian Cooking Blog
Categories Main Dish
Number Of Ingredients 9
Steps:
- In a large sauce pan heat olive oil and saute the onions over medium heat until translucent.
- Add in crushed garlic and saute for 2 minutes.
- Add cannellini beans, spinach,tomatoes, and broth.
- Stir and cover. Let cook for 15 minutes.
- Meanwhile, cook the pasta.
- When pasta is finished, transfer the pasta into the saucepan mixture. (It is okay to let some water get into the mixture).
- Mix well and serve!
SPINACH, CANELLINI BEANS AND POTATOES TRIEST-STYLE
I ate this dish in Trieste once, it is very simple, traditional comfort food, that works well with creamy polenta. This is my "rebuild" version.
Provided by Eismeer
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a pan and add onion and garlic.
- Let fry until translucent.
- Add potatoe cubes and let brown a bit.
- Add beans and let heat through.
- Add spinach leaves and let wilt.
- Add cinnamon and salt and pepper to taste.
- Serve sprinkled with parmesan and with creamy polenta.
Nutrition Facts : Calories 294, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 358.5, Carbohydrate 55.6, Fiber 11.9, Sugar 4.8, Protein 12.2
SPINACH AND CANNELLINI BEANS
This dish is very soothing, healthy, and yummy. You can use any white bean in place of the cannellini beans, and canned beans would work just as well as dried (no need for soaking and cooking).
Provided by Jajaja
Categories Spinach
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Simmer the beans in water until tender, about an hour, and drain.
- Fry the bread in 2 T of oil until golden brown, set aside.
- Saute the onion in 2 T of oil until soft, add tomatoes and continue cooking over low heat.
- Add the paprika and spinach and cook until the spinach has wilted.
- Stir in the cannellini beans and season with salt and pepper.
- Using a food processor (or a regular old knife and cutting board), mince up the garlic and fried bread.
- Add to the spinach mixture, along with the water.
- Cover and simmer gently for 20-30 minutes (adding more water if needed).
- Serve with chunks of crusty bread.
Nutrition Facts : Calories 270.6, Fat 14.6, SaturatedFat 2.1, Sodium 142.5, Carbohydrate 28.3, Fiber 7.9, Sugar 4.6, Protein 10.4
CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA
This is an easy-to-make, healthful and inexpensive meal for those cold, dark winter weeknights. It tastes much fancier than it is. You can do most of the prep and sauce cooking while you boil the water for the pasta. Nice weeknight multitasking.
Provided by CookTilDone
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
- Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
- Add drained spinach and combine well with onion and garlic.
- Stir in tomatoes.
- Stir in one can beans with their liquid.
- Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
- Simmer for 5 minutes to thicken, making sure it doesn't stick.
- Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
- Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
- Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.
Nutrition Facts : Calories 809.4, Fat 13.3, SaturatedFat 2.2, Sodium 861.3, Carbohydrate 144.8, Fiber 20.6, Sugar 14.6, Protein 39.6
SAUTEED CANNELLINI WITH SPINACH AND GARLIC
Make and share this Sauteed Cannellini With Spinach and Garlic recipe from Food.com.
Provided by SarasotaCook
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
- Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.
MEDITERRANEAN SPINACH & BEANS
Steps:
- In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
CANNELLINI BEANS WITH SPINACH
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Provided by Rita Sodi
Categories Bon Appétit Bean Spinach Side Spring Winter Sage Lemon Vegan Vegetarian Wheat/Gluten-Free Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool.
- Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
- Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don't cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.
- Do Ahead
- Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill.
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- Heat the olive oil in the pot over medium heat, and then add the onions. Sauté until golden, about 3 to 4 minutes.
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- Add the pesto and stir, then fold in the spinach. Cook, stirring, until the spinach wilts, about 2 to 3 minutes. Season with salt and pepper to taste. Serve in bowls with a sprinkling of the cheese.
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