Best 7 Cannellini Beans Spinach Tomatoes And Pasta Recipes

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Cannellini beans, spinach, tomatoes, and pasta come together to create a delectable and wholesome dish that is packed with flavor and nutrients. This vegetarian recipe is easy to make and can be tailored to your liking, making it a versatile option for any occasion. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying weekend brunch, this recipe has you covered. With its vibrant colors and tantalizing aromas, this dish is sure to be a hit with family and friends alike.

Let's cook with our recipes!

PASTA WITH SPINACH AND CANNELLINI BEANS RECIPE



Pasta with Spinach and Cannellini Beans Recipe image

A simple Italian recipe that tastes great.

Provided by Simple Italian Cooking Blog

Categories     Main Dish

Number Of Ingredients 9

1/2 lb linguini pasta
1 large onion diced
4 cloves garlic chopped
2 cups thawed frozen spinach
1/4 - 1/2 cup chicken stock
1 15 oz can of cannellini beans drained and rinsed
1 15 oz can of diced tomatoes drained and rinsed
extra virgin olive oil
grated Romano cheese

Steps:

  • In a large sauce pan heat olive oil and saute the onions over medium heat until translucent.
  • Add in crushed garlic and saute for 2 minutes.
  • Add cannellini beans, spinach,tomatoes, and broth.
  • Stir and cover. Let cook for 15 minutes.
  • Meanwhile, cook the pasta.
  • When pasta is finished, transfer the pasta into the saucepan mixture. (It is okay to let some water get into the mixture).
  • Mix well and serve!

CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA



Cannellini Beans, Spinach, Tomatoes and Pasta image

This is an easy-to-make, healthful and inexpensive meal for those cold, dark winter weeknights. It tastes much fancier than it is. You can do most of the prep and sauce cooking while you boil the water for the pasta. Nice weeknight multitasking.

Provided by CookTilDone

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed with as much water squeezed out as possible (try putting it in a bowl or strainer and using a slotted spoon to push the water out)
3 (15 ounce) cans diced tomatoes
2 (15 ounce) cans cannellini beans
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
12 ounces whole wheat pasta, cooked. Penne works well

Steps:

  • Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
  • Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
  • Add drained spinach and combine well with onion and garlic.
  • Stir in tomatoes.
  • Stir in one can beans with their liquid.
  • Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
  • Simmer for 5 minutes to thicken, making sure it doesn't stick.
  • Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
  • Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
  • Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

Nutrition Facts : Calories 809.4, Fat 13.3, SaturatedFat 2.2, Sodium 861.3, Carbohydrate 144.8, Fiber 20.6, Sugar 14.6, Protein 39.6

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE



White Bean, Tomato and Sausage Orecchiette image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings
1 yellow onion, diced
3 cloves garlic, sliced
2 pints grape or pear tomatoes, quartered
1/2 teaspoon crushed red pepper flakes
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup grated Parmesan, plus additional for garnish
1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish

Steps:

  • Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
  • Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
  • Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
  • Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
  • Plate the pasta and top with more Parmesan and basil. Serve immediately.

PENNE WITH CANNELLINI BEANS



Penne with Cannellini Beans image

Just five ingredients are all you'll need for this meatless pasta created by Brenda Harrell of Joplin, Missouri. With spinach, beans and tomatoes, it's so filling you'll never miss the meat.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 5

8 ounces uncooked penne pasta
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh baby spinach, chopped
1/2 cup shredded Romano cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, bring tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese.

Nutrition Facts : Calories 325 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1056mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 7g fiber), Protein 15g protein.

PENNE WITH TOMATOES & WHITE BEANS



Penne with Tomatoes & White Beans image

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.

GREEK PASTA WITH TOMATOES AND WHITE BEANS



Greek Pasta with Tomatoes and White Beans image

An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.

Provided by Joelene Craver

Categories     World Cuisine Recipes     European     Greek

Time 25m

Yield 4

Number Of Ingredients 5

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
½ cup crumbled feta cheese

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
  • Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  • Serve sauce over pasta, and sprinkle with feta.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 79 g, Cholesterol 16.7 mg, Fat 5.9 g, Fiber 11.5 g, Protein 23.4 g, SaturatedFat 3.2 g, Sodium 592.8 mg, Sugar 8.3 g

CANNELLINI AND SPINACH PASTA DINNER (VEGAN)



Cannellini and Spinach Pasta Dinner (Vegan) image

I love all kinds of beans but I think white kidney beans are especially filling and chock full of flavor. A simple, inexpensive, and filling pasta dish to whip up, and a tasty way to sneak some protein and other nutrients in. The order for the directions is what was easiest for me based on my limited kitchen space. Just about any kind of pasta will work for this, but I think wagon wheels, bowties, shells, and the curlicues (cavatappi I think?) are best for this! Use your own sauce or the one I made up; if using a pre-seasoned can of sauce you can cut the seasonings or eliminate them entirely. It also lends itself nicely to making a one-dish meal with another protein such as tofu, chicken, or fish-- namely Recipe #394439. For Italian Seasoning, most storebought ones are good but I use Recipe #391627.

Provided by the80srule

Categories     < 30 Mins

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 16

2 cups dry pasta (any kind!)
salt, for the boiling water
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon olive oil
1 teaspoon onion powder
1/2 teaspoon minced garlic (1 small mushed up garlic clove)
1/2 teaspoon oregano
1/2 teaspoon dried basil
1 dash salt
1 dash white pepper
2 tablespoons olive oil
1 teaspoon minced garlic (2 small mushed up garlic cloves)
1 (15 1/2 ounce) can cannellini, rinsed and drained
2 -3 cups fresh Baby Spinach
1 1/2 teaspoons italian seasoning (approx, see directions)

Steps:

  • Cook the PASTA according to the box directions in salted boiling water, preferably firm or al dente. Drain into a large serving bowl.
  • Make the SAUCE by whisking the tomato paste and sauce in a bowl together. Add the oil and garlic and whisk together again, then all the dry spices. Mix into the pasta.
  • VEGGIES: Rise and drain the cannellini. In a medium saucepan, heat the oil and brown the garlic, then add the cannellini and stir around with a wooden spoon and make sure they cook evenly. Add a couple shakes of Italian seasoning (your own or a storebought mix), so the beans absorb it.
  • Throw in the spinach bit by bit-- don't put it in all at once or it won't cook right.
  • Season it generously with the Italian seasoning as spinach absorbs flavorings well as it cooks in the olive oil.
  • As you add the rest of the spinach, you might need to add a little more oil if it's not getting enough.
  • Continue cooking until the cannellini are tender and the spinach has wilted and absorbed enough seasoning.
  • Mix with the pasta and sauce-- dinner's done!

Nutrition Facts : Calories 431.6, Fat 9.3, SaturatedFat 1.4, Sodium 697.1, Carbohydrate 72.6, Fiber 10, Sugar 8.8, Protein 17.2

Tips:

  • Soak the cannellini beans overnight: This will help to soften them and reduce their cooking time.
  • Use a variety of vegetables: In addition to spinach and tomatoes, you can also add other vegetables to this dish, such as zucchini, bell peppers, or mushrooms.
  • Season the dish well: Use a combination of salt, pepper, garlic, and Italian seasoning to flavor the dish.
  • Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it.
  • Serve the dish immediately: This dish is best served hot, so make sure to serve it as soon as it is finished cooking.

Conclusion:

This cannellini beans, spinach, tomatoes, and pasta dish is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, vegetables, and pasta, this dish is a complete and satisfying meal that will leave you feeling full and satisfied.

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