Creamy Cannellini Beans with Spinach and Ricotta

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

1. 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.
2. Add the spinach in batches and cook for about 2 minutes, tossing frequently, until wilted.
3. Pour in the white wine and simmer for 1 to 2 minutes, scraping up anything stuck to the bottom of the skillet.
4. Add the tomatoes, tomato paste and water. Stir until the tomato paste is fully incorporated, then cook for about 2 minutes.
5. 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.
6. Remove the skillet from the heat. Gently fold in the ricotta, leaving a few visible creamy streaks rather than mixing it completely smooth.
7. Taste and adjust the seasoning. Drizzle with 1 teaspoon extra-virgin olive oil and serve warm with the toasted bread.