Hearty Cannelli Bean & Veggie Ragout

By: The Food Hunter

Growing up my mom made a lot of beans and greens for dinner. Though I would like to think she did this because both are healthy foods; it was more likely due to them being an economical choice when feeding a family.

Over the years the combination of creamy white beans and garlicky spinach became a comfort food for me and something I continue to eat. These days I like to add other foods to the mix, for some added flavor and nutrition.

Served with bread the recipe below comes together easily and makes a tasty vegetarian meal. It would also taste delicious alongside your favorite chicken or pork dish




Hearty Cannelli Bean & Veggie Ragout 

¼ cup extra virgin olive oil
1/4 red onion, thinly sliced
1 garlic clove, minced
8 ounces thinly sliced cremini mushrooms
1 15-ounce can cannellini beans, drained
1 14.5-ounce can plum tomatoes, chopped
¼ teaspoon dry red pepper flakes
1 teaspoon dried oregano
½ teaspoon kosher salt
1 pound fresh baby spinach, chopped
6 ounces crumbled feta cheese

In a large skillet over medium high heat add oil and garlic. Cook until fragrant. Add onions and mushrooms and sauté until mushrooms are tender.

Add beans, chopped tomatoes, red pepper flakes, and oregano. Cook for five minutes to combine flavors and to reduce any liquid.

Add spinach and cook just until it wilts. Add feta and cook just long enough to heat it through. Season with salt and pepper and serve warm.