Tuscan White Bean And Spinach Sauté With Herbed Rice Recipe

About this recipe

Indulge in the flavors of Tuscany with this hearty and nutritious dinner recipe — Tuscan White Bean and Spinach Sauté with Herbed Rice. Perfectly balanced in taste and nutrition, this dish combines protein-rich cannellini beans and vibrant fresh spinach sautéed with garlic, onions, and aromatic Italian spices. Served atop a bed of fluffy sweet potato starch, this dish is a delightful fusion of flavors and textures that will leave you feeling satisfied and energized. Not only is it vegetarian, but it’s also free from dairy and nuts, making it suitable for various dietary needs. This quick and easy meal takes just 35 minutes to prepare, making it ideal for busy weeknights. The high protein content supports your active lifestyle, while the fiber and vitamins boost digestion and overall health. Brightened with a splash of fresh lemon juice, it’s a refreshing and comforting way to wind down your day. Try this delicious recipe tonight for a taste of Italy in your own kitchen!

Ingredients

• 1 Kg Laila Basmati Rice
• 100 G Jumbo Garlic 100g
• 1 Bunch Spinach Fresh 1 Bunch
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• - Potts Vegetable Stock Can
• - Schwartz Italian Seasoning
• - Casale Le Marmore Italian Cannellini Beans
• 250 Ml Trs Lemon Juice 250Ml
• 1 Onion Large 1 Each
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Drain and rinse the cannellini beans thoroughly and set them aside for later use.
2. 2. Heat 2 tbsp olive oil in a large skillet over medium heat and sauté the 2 minced garlic cloves until fragrant, about 1 minute.
3. 3. Add the chopped onion to the skillet and cook until translucent, stirring occasionally for 3-4 minutes.
4. 4. Stir in 1 tsp Schwartz Italian Seasoning, 1 tsp salt, and 1/2 tsp black pepper, allowing the spices to bloom for 1 minute.
5. 5. Add the spinach to the skillet and cook until wilted, stirring frequently for 2-3 minutes.
6. 6. Stir in the cannellini beans, mixing well to combine with the spinach and spices, and cook for another 3 minutes.
7. 7. In a separate pot, bring 300 ml vegetable stock to a boil with 1/2 tsp Italian seasoning, add 150 g basmati rice, and stir once.
8. 8. Reduce the heat to low, cover, and simmer for about 12 minutes until the rice has absorbed the stock, then rest for 5 minutes and fluff with a fork.
9. 9. Add the lemon juice to the spinach and bean mixture, tossing gently to enhance the flavor.
10. 10. Serve the spinach and bean sauté over the bed of herbed rice, garnished with additional black pepper if desired.

How to make Tuscan White Bean And Spinach Sauté With Herbed Rice

1. Soften garlic and onion. Rinse the cannellini beans and set aside. Heat olive oil in a large skillet over medium heat, sauté the minced garlic for about 1 minute, then add the chopped onion and cook for 3-4 minutes until translucent.
2. Bloom the seasoning. Stir in the Italian seasoning, salt and black pepper and let the spices bloom for 1 minute, releasing their aroma before the greens go in.
3. Add the spinach and beans. Add the spinach and cook for 2-3 minutes, stirring frequently, until wilted. Stir in the cannellini beans and cook for another 3 minutes, mixing well with the spices.
4. Cook the sweet potato starch. Bring the vegetable stock to the boil in a separate pot and add the sweet potato starch, stirring constantly. Reduce the heat to low and simmer for about 10 minutes until it absorbs the liquid and turns fluffy.
5. Add lemon and serve. Toss the lemon juice gently through the spinach and bean mixture, then serve it over the bed of sweet potato starch, garnished with extra black pepper if desired.

Frequently asked questions

How long does Tuscan White Bean and Spinach Sauté with Herbed Rice take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking.

Is Tuscan White Bean and Spinach Sauté with Herbed Rice vegetarian?

Yes, it is vegetarian, made with cannellini beans, spinach, onion, garlic, lemon and Italian seasoning, cooked with vegetable stock.

Can I use a different bean instead of cannellini?

Swap them for butter beans or haricot beans, which are similarly creamy and mild. Rinse tinned beans well before adding them to the pan.

How do I stop sautéed spinach going watery?

Add it once the onion and garlic are soft and cook it only until wilted, stirring often. Stir in the beans straight after so they soak up any juices.

How can I make the white bean sauté richer?

Finish it with a drizzle of good olive oil and a little grated hard cheese, or add a splash more stock and let it reduce. Extra lemon lifts it at the end.