This is an Italian classic with the added goodness of spinach and mushrooms. In fact, it’s such a “forgiving” recipe, you can throw all sorts of extra veggies in there and it still simmers to a wonderful sauce! I have added fresh zucchini, carrots, and even thinly sliced butternut squash on occasion, and sure enough…delicious! I use a store-bought simple tomato marinara sauce, so that’s one less thing to fuss about. You can of course make your marinara sauce from scratch but I find that as long as whatever brand you use has no added sugar and has those few simple ingredients you would expect in a wholesome marinara sauce (tomatoes, extra virgin olive oil, fresh basil, onion, garlic and salt), you’ll be all set and can save yourself the time and hassle! I like to serve it over whole wheat pasta (here is one I like). It’s all there in one pot-no extra dishes to wash-I love that!
Watch me make this recipe here in my kitchen!
Here it is simmering on my stove…so enticing isn’t it?
Pasta Fagiole with Spinach Mushroom Marinara Sauce
- 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
- 1/2 tsp dry thyme leaves
- 1/8 tsp salt
- fresh ground pepper
Heat olive oil in a large pan and sauté chopped garlic for a few seconds.
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!)
Once the spinach is completely wilted (5-6 minutes), add the remaining ingredients and simmer for 10-12 minutes, uncovered