Creamy Cannellini Beans with Spinach and Ricotta
Creamy Cannellini Beans with Spinach and Ricotta is an Italian vegetarian mains built around cans cannellini beans, fresh spinach and cherry or grape tomatoes, from Giovanni Siracusa, ready in 15 minutes.
Creamy Cannellini Beans with Spinach and Ricotta is an Italian vegetarian mains built around cans cannellini beans, fresh spinach and cherry or grape tomatoes, from Giovanni Siracusa, ready in 15 minutes.
Ingredients
14 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 7g
- Carbs
- 41g
- Protein
- 11g
Whole recipe (6 servings): 1620 kcal
- 2 x 400 g cans cannellini beans, drained and rinsed (about 480 g drained)
- 200 g fresh spinach, washed and roughly chopped
- 150 g cherry or grape tomatoes, halved
- 75 g yellow onion, finely chopped (about 1/2 medium onion)
- 50 g whole-milk ricotta
- 1 tablespoon tomato paste (about 16 g)
- 60 ml dry white wine (1/4 cup)
- 60 ml water (1/4 cup)
- 1 tablespoon olive oil, for cooking
- 1 teaspoon extra-virgin olive oil, for finishing
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 240 g crusty bread, sliced and toasted, for serving
Method
7 steps- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and red pepper flakes and cook for about 3 minutes, stirring occasionally, until the onion begins to soften.
- Add the spinach in batches and cook for about 2 minutes, tossing frequently, until wilted.
- Pour in the white wine and simmer for 1 to 2 minutes, scraping up anything stuck to the bottom of the skillet.
- Add the tomatoes, tomato paste and water. Stir until the tomato paste is fully incorporated, then cook for about 2 minutes.
- Stir in the drained cannellini beans, salt and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the beans are hot and the sauce has thickened slightly.
- Remove the skillet from the heat. Gently fold in the ricotta, leaving a few visible creamy streaks rather than mixing it completely smooth.
- Taste and adjust the seasoning. Drizzle with 1 teaspoon extra-virgin olive oil and serve warm with the toasted bread.
Recipe notes
Helpful tips
- Drain and rinse the beans thoroughly so the finished sauce does not taste overly salty or starchy.
- Add the spinach in batches if it does not fit in the skillet all at once.
- Fold in the ricotta after removing the skillet from the heat to preserve its creamy texture.
- If the beans become too thick, loosen them with one tablespoon of water at a time.
Equipment
- Large skillet
- Wooden spoon or silicone spatula
- Colander
- Knife
- Cutting board
- Measuring cups and spoons
Storage
Reheat the beans gently in a skillet or microwave until steaming hot, adding a splash of water if the sauce has thickened. Toast fresh bread immediately before serving.
Additional tips
- Contains milk and wheat. The white wine is simmered briefly and may retain some alcohol; substitute vegetable stock if alcohol must be avoided.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 270 calories
Fat: 7 g · Carbs: 41 g · Protein: 11 g
