Recipe: Tasty White Bean Marinara

White Bean Marinara. White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara. Victoria Fine Foods: White Bean Marinara. Our vegan version with white bean "meatballs" and mushroom marinara is a riff on the Italian To the bowl with the white bean mixture, add the umami powder, tamari, and remaining cornmeal; season.

Be the first to rate & review! This twist on classic marinara sauce features healthy ingredients such as white kidney beans and spinach. Add white beans, marinara sauce, basil, oregano, and provolone. You can have White Bean Marinara using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of White Bean Marinara

1. Prepare 1 tbsp. of olive oil.
2. You need 8 oz. of sliced mushrooms.
3. It's 3 cloves of garlic, minced.
4. It's 2 cans of (each 15 oz.) cannellini beans, rinsed and drained.
5. Prepare 2 cans of (each 8 oz.) unsalted tomato sauce.
6. You need 1/2 tsp. of dried basil.
7. You need 1/4 tsp. of each salt, pepper.
8. It's 2 of heaping cups baby spinach.
9. You need 1/2 cup of shredded mozzarella cheese.

Serve warm, and top with parmesan cheese. The gluten-free marinara sauce has white beans which lend a delightful texture to the mix. Heat and enjoy over cooked pasta or rice. To make our vegan white bean marinara, we've taken the classic pasta Fagioli sauce recipe we grew up with and tweaked it to fit today's vegan tastes and lifestyle.

White Bean Marinara step by step

1. In a large, deep skillet, heat the olive oil over medium heat. Once it's hot, add the mushrooms with a pinch of salt and pepper and cook them, stirring occasionally, until they are browned and softened. Then add the garlic and cook until just fragrant..
2. Stir in the beans, tomato sauce and seasonings to the pan and let it come up to a simmer. Once simmering, let it cook for 10 or so minutes. Then stir in the spinach. Once the spinach wilts down, add the cheese over the top and pop a lid on to let it melt. Or if your skillet is oven-safe, you can pop it under the broiler for a couple minutes. Then serve it up..
3. Pictured here as leftovers served over red lentil pasta. I added some heavy cream and zucchini to the leftovers and heated it all through on the stovetop..

This marinara sauce is the best I have ever found. I know because I've tried many and this one tastes like it was. CIA Chef Scott Samuel makes this produce-packed polpettone with a blend of ground turkey and white beans and serves it with a Swiss chard marinara sauce. I love the combination of white beans and kale but have never thought to put it in a quesadilla. I love to prepare gluten-free and dairy-free dishes, and this recipe meets the criteria when you use gluten-free pasta.