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Before you jump to White Bean Marinara recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are today being given more attention than ever before and there are good reasons for doing this. There are a number of diseases related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Even though we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most people typically assume that healthy diets require a great deal of work and will significantly change how they live and eat. In reality, however, merely making a couple of minor changes can positively affect day-to-day eating habits.
You can see results without removing foods from your diet or make substantial changes right away. Even more crucial than completely altering your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.
Evidently, it’s not at all hard to begin incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to white bean marinara recipe. To make white bean marinara you need 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare White Bean Marinara:
- Provide olive oil
- Take sliced mushrooms
- Get garlic, minced
- Use (each 15 oz.) cannellini beans, rinsed and drained
- Provide (each 8 oz.) unsalted tomato sauce
- Prepare dried basil
- Provide each salt, pepper
- Use heaping cups baby spinach
- Use shredded mozzarella cheese
Instructions to make White Bean Marinara:
- 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.
- 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.
- 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.
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