When you’re looking for a versatile, nutritious dish that’s perfect as a side or a standalone meal, this White Bean and Spinach Ragu is a must-try. This hearty and flavorful side dish recipe brings together creamy cannellini beans and fresh baby spinach, making it a fantastic accompaniment to grilled chicken, roasted salmon or simply serve on top of crusty bread.
This easy white bean recipe is a delightful twist on the classic greens and beans, traditionally made with escarole.
Why You Should Make This Beans Greens Recipe
- Quick and Easy: Perfect for busy weeknights with a preparation time of about 20 minutes.
- Nutritious: These beans and greens are packed with protein, fiber and essential vitamins.
- Versatile: Can be served as a side dish, or a main course.
- Flavorful: Aromatic garlic, shallots and a touch of white wine create a rich and savory taste.
- Adaptable: Suitable for various dietary preferences and easy to modify with different greens or seasonings.
Ingredients
- Canned Cannellini Beans: Easily substitute with dried beans that you’ve cooked, or use other white beans like Great Northern or navy beans.
- Fresh Baby Spinach: Can be substituted with other greens such as escarole, kale or Swiss chard. Frozen spinach can be used. However, be sure to thaw properly and squeeze as much water out, as possible.
- Shallot: Substitute with a small white or yellow onion.
- Garlic: Garlic powder can be used in a pinch, though fresh is best.
- Crushed Red Pepper Flakes: Adjust the amount to taste, or omit if you prefer a milder dish. You can also use a pinch of cayenne pepper.
- White Wine: Replace with additional chicken or vegetable stock, or use a splash of apple cider vinegar or lemon juice for acidity.
- Chicken or Vegetable Stock: Use homemade stock or a bouillon cube dissolved in water as an alternative.
- Parmesan Cheese: Would make a great addition to this bean recipe.
How to Prepare White Bean and Spinach Ragu
- Heat the olive oil in a deep sauté pan over medium heat.
- Add the minced shallot, garlic and crushed red pepper flakes. Sauté for a minute or two, until fragrant.
- Pour in the white wine and allow it to reduce for a few minutes.
- Add the stock and cannellini beans. Season with salt and black pepper.
- Simmer for about five minutes to let the flavors meld together.
- Add the fresh baby spinach and cook until just wilted.
- Stir in the butter to finish the dish. Taste for additional salt, if needed.
How to Serve and Store White Bean Ragu
This White Bean and Spinach Ragu pairs wonderfully with a variety of proteins. Serve it alongside:
- Grilled Chicken: The mild flavor of chicken compliments the rich, savory notes of the ragu.
- Roasted Salmon: The creamy beans and spinach are a perfect match for the tender, flaky salmon.
- Pork Tenderloin: The slight sweetness of pork enhances the garlic and shallot flavors in the ragu.
Leftovers:
- Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
- Warm the ragu on the stove over medium heat, adding a splash of broth or water if needed to loosen the sauce.
- Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
More White Bean Recipes to Love
- Italian White Beans and Salami
- Cannellini Bean Sausage Stew
- White Bean Chicken Soup
- White Bean and Walnut Dip
- White Chicken Chili
White Bean and Spinach Ragu
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This White Bean and Spinach Ragu is a hearty and flavorful recipe that brings together creamy cannellini beans and fresh baby spinach.
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 7-ounces fresh baby spinach
- 2 tablespoons olive oil
- 1 small shallot, minced
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup white wine
- 1 cup chicken or vegetable stock
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 tablespoon butter
Instructions
- Heat the olive oil in a deep sauté pan over medium heat.
- Add the minced shallot, garlic and crushed red pepper flakes. Sauté for a minute or two, until fragrant.
- Pour in the white wine and allow it to reduce for a few minutes.
- Add the stock and cannellini beans. Season with salt and black pepper.
- Simmer for about five minutes to let the flavors meld together.
- Add the fresh baby spinach and cook until just wilted.
- Stir in the butter to finish the dish. Taste for additional salt, if needed.
- Serve alone, or pair with your favorite protein.
- ENJOY!
Notes
- Mince the shallot and garlic, and rinse and drain the beans before you start cooking to streamline the process.
- Fresh baby spinach wilts quickly and evenly, but if using frozen spinach, make sure to thaw and squeeze out excess water.
- Dried, cooked beans can be used instead of canned.
- Adjust the amount of crushed red pepper flakes to suit your spice preference.
- Allow the white wine to reduce fully to concentrate the flavors and remove any harsh alcohol taste.
- Choose a high-quality chicken or vegetable stock for the best flavor; homemade stock can make a big difference.
- Check for seasoning throughout cooking and adjust salt and pepper to your taste.
- Stirring in butter at the end adds a rich, creamy finish to the ragu.
- Try not to overcook the spinach.
- This dish is best enjoyed fresh, but reheats well if needed.
- Feel free to add additional herbs like thyme or rosemary for extra flavor.
- Parmesan or Pecorino Romano cheese would make a great addition or garnish to this bean dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Easy
- Cuisine: American, Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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