Pasta Fagiole with Spinach Mushroom Marinara Sauce
Serves: 4
  • 1 Tbsp olive oil, extra virgin
  • 4 garlic cloves, chopped
  • 1 8 oz package raw sliced mushrooms (rinsed)
  • 2 (8 oz) bags fresh pre-washed spinach
  • 1 jar (32 oz) marinara sauce (no added sugar)
  • 1 large can (1 lb,13 oz) small canellini beans—well rinsed and drained
  • ½ cup pitted calamata olives
  • 1 bay laurel leaf
  • ½ tsp dry thyme leaves
  • ⅛ tsp salt
  • fresh ground pepper
  • Serve over whole wheat pasta (12 oz package)
  1. Heat olive oil in a large pan and sauté chopped garlic for a few seconds.
  2. Add the sliced mushrooms and sauté for 5 minutes then, add the fresh spinach (one bag at a time as it is very bulky but, not to worry, it cooks down quickly!)
  3. Once the spinach is completely wilted (5-6 minutes), add the remaining ingredients and simmer for 10-12 minutes, uncovered
  4. Serve over whole wheat pasta.
Recipe by Cuisinicity at