Tuscan Cannellini Beans with Mushrooms, Spinach, and Pesto
Adapted from Wegmans. Delicious side dish or main course.
Servings 4
Calories 346kcal
Equipment
- 6-quart heavy bottom pot with lid
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 8 ounces baby bella mushrooms quartered
- 2 cloves garlic minced
- ½ cup chardonnay
- ½ cup vegetable broth
- 3 cups cooked cannellini beans, or 2 cans beans
- ¼ cup basil pesto
- 6 ounces fresh baby spinach
- sea salt to taste
- freshly ground black pepper to taste
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese or Grana Padano cheese
Instructions
- Heat the olive oil in the pot over medium heat, and then add the onions. Sauté until golden, about 3 to 4 minutes.
- Add the mushrooms and garlic, and sauté until the mushrooms soften, about 5 minutes. Add the wine and cook, stirring occasionally, until the liquid reduces by half, about 8 to 10 minutes.
- Add the broth and beans. Cover and bring to a simmer, cooking until the beans are tender, about 10 to 15 minutes.
- Add the pesto and stir, then fold in the spinach. Cook, stirring, until the spinach wilts, about 2 to 3 minutes. Season with salt and pepper to taste. Serve in bowls with a sprinkling of the cheese.
Nutrition
Calories: 346kcal | Carbohydrates: 38g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 349mg | Potassium: 1162mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4382IU | Vitamin C: 14mg | Calcium: 217mg | Iron: 6mg