White Bean Sauce with Spinach
IntroductionAll ingredients in this sauce are anti-angiogenic! All ingredients in this sauce are anti-angiogenic!
3 onions, chopped in food processor
3 cloves garlic, minced, or pureed roasted garlic
1 teaspoon olive oil
2 cups cannellini beans (white beans)
1 cup garbanzo beans, drained and rinsed.
Note: Use 1/2 cups total beans for each serving if you are using your own cooked beans.
2 cup vegetable broth or celery juice
1/4 c. rice vinegar, garlic added
6 cups fresh spinach
Note: Fresh spinach can be used raw on your dinner plate under the sauce. If you plan to do this, consider increasing the spinach to 2 cups per person.
Serve on spaghetti squash, your favorite bean pasta or pasta alternative. Blend all and use as a creamy sauce or dip.
Add white beans and garbanzo beans. (You can add the liquid from your own cooked without sodium beans). Cook until spinach starts to wilt. Stir to prevent the garlic from burning. You just want it to be golden.
Add 2 cups rinsed and drained cannellini beans (white beans) and one cup garbanzo beans.
Add 2 c. veg. Broth. Bring to boil, cover, reduce heat to simmer on low heat for 20 minutes. Add the spinach at the end just to wilt.
If you plan to serve on pasta, start your water first. Put your bean pasta in the pot 15 minutes into the simmering. It should be ready when the spinach is wilted. I like it on black bean pasta.
For a creamier sauce, process some of the bean mixture and add back in with the spinach.
Serve the Cannellini/spinach as a vegetarian stew by itself, or as a sauce over bean pasta.
OR You may add the drained pasta to the frying pan, or put the pasta on individual plates and top with sauce.
I don't know what the pasta will do mixed in if you are going to store as leftovers. I'll get back with you on that. Or if you know, please put that info in a comment.
Pasta is NOT included in the nutrient counts.
Serving Size: Makes sauce or stew for 6 servings.
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