Ready to Serve White Bean Marinara Delicious Nutritious

Without fail cooking ultimate White Bean Marinara easy, yummy, practical.

9 ingredients, 3 steps, cooking White Bean Marinara

Good Afternoon every body, at this time you get present recipe White Bean Marinara with 9 ingredients and 3 steps. Next this is how to cook, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 3 stages of easy cooking White Bean Marinara.

Ingredients all White Bean Marinara

1. You need 1 tbsp. : olive oil.
2. It’s 8 oz. : sliced mushrooms.
3. You need 3 cloves : garlic, minced.
4. Prepare 2 cans : (each 15 oz.) cannellini beans, rinsed and drained.
5. You need 2 cans : (each 8 oz.) unsalted tomato sauce.
6. You need 1/2 tsp. : dried basil.
7. You need 1/4 tsp. : each salt, pepper.
8. It’s 2 : heaping cups baby spinach.
9. It’s 1/2 cup : shredded mozzarella cheese.

If all ingredients White Bean Marinara it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Process Cooking 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.
   
4. Finish and Enjoy.

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