beansspinachricotta
Creamy Cannellini Beans with Spinach and Ricotta
Cannellini beans, spinach and tomatoes cooked in a light white-wine sauce, finished with creamy ricotta and served with toasted bread.
From YouTube · Apr 25, 2026
Cannellini beans, spinach and tomatoes cooked in a light white-wine sauce, finished with creamy ricotta and served with toasted bread.
5 min
Prep time
10 min
Cook time
15 min
Total time
6 appetizer servings
Yield
Ingredients
14 ingredients- 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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