White Bean Marinara
White Bean Marinara

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, white bean marinara. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara. Victoria Fine Foods: White Bean Marinara. CIA Chef Scott Samuel makes this produce-packed polpettone with a blend of ground turkey and white beans and serves it with a Swiss chard marinara sauce.

White Bean Marinara is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. White Bean Marinara is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have white bean marinara using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make White Bean Marinara:
  1. Get 1 tbsp. olive oil
  2. Get 8 oz. sliced mushrooms
  3. Prepare 3 cloves garlic, minced
  4. Get 2 cans (each 15 oz.) cannellini beans, rinsed and drained
  5. Make ready 2 cans (each 8 oz.) unsalted tomato sauce
  6. Make ready 1/2 tsp. dried basil
  7. Make ready 1/4 tsp. each salt, pepper
  8. Make ready 2 heaping cups baby spinach
  9. Take 1/2 cup shredded mozzarella cheese

Serve warm, and top with parmesan cheese. The gluten-free marinara sauce has white beans which lend a delightful texture to the mix. Heat and enjoy over cooked pasta or rice. The addition of creamy white beans and slightly-bitter escarole to jarred marinara result in a hearty pasta sauce.

Instructions to make White Bean Marinara:
  1. In a large, deep skillet, heat the olive oil over medium heat. Once it's hot, add the mushrooms with a pinch of salt and pepper and cook them, stirring occasionally, until they are browned and softened. Then add the garlic and cook until just fragrant.
  2. Stir in the beans, tomato sauce and seasonings to the pan and let it come up to a simmer. Once simmering, let it cook for 10 or so minutes. Then stir in the spinach. Once the spinach wilts down, add the cheese over the top and pop a lid on to let it melt. Or if your skillet is oven-safe, you can pop it under the broiler for a couple minutes. Then serve it up.
  3. Pictured here as leftovers served over red lentil pasta. I added some heavy cream and zucchini to the leftovers and heated it all through on the stovetop.

Try it over whole-wheat rigatoni or slices of seared storebought polenta, topped with. White Linen Marinara Sauce. by Victoria Fine Foods. I love the combination of white beans and kale but have never thought to put it in a quesadilla. White beans are my absolute favorite right now, and I am hooked on soups with kale in them. Zoodles with Black Bean Meatballs and Marinara.

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