Italian Sautéed Spinach and White Bean Ragù
A vibrant vegetarian ragù combining tender sautéed spinach and creamy white beans simmered in a tomato-herb sauce, perfect for pasta or crusty bread. This italian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs extra virgin olive oil, garlic cloves, thinly sliced, medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1 medium yellow onion, finely chopped
- 14 oz canned diced tomatoes
- 1 can (15 oz), drained and rinsed cooked cannellini beans
- 6 cups fresh baby spinach
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh basil leaves, chopped
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1 medium finely chopped yellow onion, sautéing for 5-6 minutes until the onion is translucent and garlic fragrant.
- Step 2: Stir in 1 can (14 oz) diced tomatoes, 1 tsp dried oregano, and 1/4 tsp red pepper flakes. Simmer the sauce for 8 minutes until it thickens slightly.
- Step 3: Add 1 can (15 oz) drained and rinsed cannellini beans to the skillet, stirring gently to combine. Cook for 5 minutes until beans are heated through.
- Step 4: Gradually add 6 cups fresh baby spinach to the sauce, stirring continuously until the spinach wilts and reduces in volume.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 2 tbsp chopped fresh basil leaves. Serve warm over pasta or toasted bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Sautéed Spinach and White Bean Ragù take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Sautéed Spinach and White Bean Ragù?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Italian Sautéed Spinach and White Bean Ragù?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Sautéed Spinach and White Bean Ragù for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian Sautéed Spinach and White Bean Ragù vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
