These Creamy Mediterranean Cannellini Beans with Spinach are warm, creamy, and packed with simple flavors. Tender white beans simmer with cherry tomatoes, spinach, white wine, and ricotta. Serve them with toasted crusty bread to scoop up every bit of the creamy sauce.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Why I Love This Recipe
I love how a few simple ingredients can turn into something that feels so cozy.
The cannellini beans start out simple, but they soak up the flavors of onion, tomato, wine, and spices as they simmer. I mash a few of the beans right in the skillet. That small step turns the cooking liquid into a thick, creamy sauce.
Then comes the spinach and ricotta. The spinach adds freshness and color, while the ricotta melts into the beans and makes everything extra creamy.
And the toasted bread might be my favorite part. Tear off a piece, drag it through the sauce, and you have such a good bite.
- Ready in about 30 minutes
- Made mostly in one skillet
- Creamy without heavy cream
- Full of tender white beans and fresh spinach
- Easy to adjust the heat
- Great with toasted bread
- Filling enough for a simple dinner
What You’ll Need
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 tablespoons tomato paste
- ¼ teaspoon crushed peperoncino or red pepper flakes
- ½ teaspoon Cajun seasoning, optional
- 1 cup cherry tomatoes, halved
- ½ cup dry white wine
- 2 (15-ounce/425 g) cans cannellini beans, drained and rinsed
- ½ cup water
- ¼ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more for serving
- 4 packed cups fresh spinach
- ¾ cup fresh ricotta
- 1 tablespoon extra-virgin olive oil, for serving
- 4 thick slices crusty bread, toasted
Recipe & Instructions
Step 1: Soften the Onion
Heat 2 tablespoons extra-virgin olive oil in a large deep skillet over medium heat.
Add 1 medium finely diced onion. Cook for 4 to 5 minutes, stirring often, until the onion is soft and almost clear. A little golden color around the edges is fine.
Step 2: Add the Tomato Paste and Seasonings
Add 2 tablespoons tomato paste, ¼ teaspoon crushed peperoncino, and ½ teaspoon Cajun seasoning, optional, to the softened onion.
Stir and cook for 1 to 2 minutes. The tomato paste should become a deeper brick-red color and coat the diced onion.
Step 3: Add the Tomatoes and White Wine
Add 1 cup halved cherry tomatoes. Cook for about 2 minutes, stirring gently. The tomatoes should start to soften but still hold their shape.
Pour in ½ cup dry white wine. Stir and scrape the bottom of the skillet with your wooden spoon.
Let everything gently bubble for 2 to 3 minutes, until the wine has reduced slightly.
Step 4: Simmer the Cannellini Beans
Add 2 drained and rinsed 15-ounce cans cannellini beans, ½ cup water, ¼ teaspoon fine salt, and ¼ teaspoon freshly ground black pepper.
Stir everything together and bring it to a gentle simmer. Cook uncovered for 5 to 6 minutes.
Use the back of your wooden spoon to mash about ½ cup of the cannellini beans against the side of the skillet. Stir the mashed beans back into the sauce until it looks thicker and creamier.
Step 5: Add the Spinach
Add 4 packed cups fresh spinach.
Gently fold the spinach into the beans and cook for 1 to 2 minutes. Stop cooking once the spinach is soft, wilted, and still bright green.
Step 6: Add the Ricotta
Reduce the heat to low.
Add ¾ cup fresh ricotta in small spoonfuls. Gently fold it through the beans.
Let some ricotta blend into the sauce, but leave a few creamy white pockets visible. Taste and add more salt or black pepper only if needed.
Step 7: Finish and Serve
Spoon the creamy beans into a shallow round serving bowl.
Drizzle 1 tablespoon extra-virgin olive oil over the top and finish with a little freshly ground black pepper.
Serve right away with thick slices toasted crusty bread for dipping and scooping.
Why This Recipe Works (Quick Science)
Cannellini beans have plenty of starch. Mashing about ½ cup of the beans releases some of that starch into the cooking liquid. This is what makes the sauce thick and creamy without flour or heavy cream.
Cooking the tomato paste in olive oil also makes a difference. A minute or two of cooking gives the tomato paste a deeper, sweeter flavor.
The white wine brings acidity. It balances the rich olive oil, beans, and ricotta.
Ricotta goes in near the end over low heat. This keeps it soft and creamy. The spinach also goes in near the end so it stays bright green instead of becoming too soft.
Pro Tips
- Mash only some of the beans. Keep most of them whole for the best texture.
- Cook the tomato paste for the full 1 to 2 minutes. It gives the sauce more flavor.
- Let the wine reduce. Give it 2 to 3 minutes before adding the beans.
- Watch the spinach closely. Once it wilts, it is ready.
- Keep the heat low when adding ricotta. This helps it stay creamy.
Tools You’ll Need
- Large deep skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Colander
- Can opener
- Measuring cups
- Measuring spoons
- Shallow round serving bowl
Substitutions and Variations
- No white wine: Use ½ cup vegetable broth. Add 1 teaspoon lemon juice near the end.
- No cannellini beans: Use great northern beans or butter beans.
- No ricotta: Mascarpone works well and gives the sauce a richer taste.
- More heat: Increase the crushed peperoncino to ½ teaspoon.
- Fresh herbs: Add fresh basil or parsley before serving.
- More cheese: Finish with freshly grated Parmesan.
- Extra protein: Serve with grilled chicken, shrimp, or a fried egg.
Common Mistakes
- Not draining the beans: Drain and rinse the cannellini beans before adding them.
- Burning the tomato paste: Keep stirring while it cooks.
- Not reducing the wine: Let the wine bubble for 2 to 3 minutes.
- Adding too much water: Start with the measured ½ cup.
- Mashing too many beans: About ½ cup is enough.
- Overcooking the spinach: Stop once the leaves are wilted and bright green.
- Boiling the ricotta: Reduce the heat before adding it.
What to Serve With
- Toasted crusty bread
- Sourdough
- Focaccia
- Garlic bread
- Simple green salad
- Roasted broccoli
- Roasted asparagus
- Grilled chicken
- Grilled shrimp
- Fried or poached eggs
Make Ahead Tips
You can prepare the recipe through Step 4 up to 2 days ahead.
Cool the bean mixture and keep it in an airtight container in the refrigerator. When you are ready to serve it, gently reheat the beans and add a splash of water if the sauce is too thick.
Then continue with the fresh spinach and ricotta.
Macros Information
Approximate nutrition for 1 of 4 servings, without bread:
- Calories: 425
- Protein: 20 g
- Carbohydrates: 49 g
- Fat: 16 g
- Fiber: 12 g
Nutrition is an estimate and will change depending on the brands of beans, ricotta, and other ingredients you use.
Leftovers and Storage
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
The sauce will get thicker as the beans sit. Add a small splash of water when reheating to loosen it.
Reheat gently on the stove over low to medium-low heat or warm individual portions in the microwave.
A little fresh olive oil on top after reheating brings the dish back to life.
FAQ
Q: Are these Mediterranean cannellini beans spicy?
A: They have a gentle heat from the ¼ teaspoon crushed peperoncino. The heat can change depending on the brand you use.
Q: Can I leave out the Cajun seasoning?
A: Yes. The ½ teaspoon Cajun seasoning is optional.
Q: Can I make this without white wine?
A: Yes. Replace the ½ cup white wine with ½ cup vegetable broth. A teaspoon of lemon juice added near the end will give the dish a little brightness.
Q: Can I use another type of white bean?
A: Yes. Great northern beans or butter beans work well.
Q: Why do I mash some of the beans?
A: Mashed cannellini beans release starch. This naturally makes the sauce thicker and creamier.
Q: Can I use frozen spinach?
A: Yes. Use about 1 cup thawed frozen spinach. Squeeze out as much water as possible before adding it.
Q: What if my sauce gets too thick?
A: Add water 1 tablespoon at a time and stir until the sauce is as creamy as you like.
Q: What if my sauce is too thin?
A: Mash a few more beans and simmer the dish uncovered for another 1 to 2 minutes.
Final Thoughts
These Creamy Mediterranean Cannellini Beans with Spinach are simple enough for a weeknight but still feel like something special. You get creamy beans, sweet tomatoes, tender spinach, soft ricotta, and a little warmth from the seasonings in every bite.
Serve them hot with plenty of toasted bread for scooping up the sauce. If you make this recipe, leave a comment and share how it turned out or any questions you have.