Orecchiette with Cannellini Beans and Spinach: A Hearty Italian Embrace

There’s something profoundly comforting about a dish that feels both rustic and refined, simple enough for a weeknight yet special enough to share. For me, Orecchiette with Cannellini Beans and Spinach is precisely that. I first encountered this delightful pasta dish years ago in a small trattoria nestled in the rolling hills of Tuscany. The air was alive with the aroma of simmering tomatoes and fresh herbs, and as I savored each bite of the “little ears” of pasta cradling creamy beans and vibrant spinach, I felt a wave of pure, unadulterated joy. It was a meal that spoke of tradition, of quality ingredients treated with respect, and of the enduring power of good food to nourish both body and soul. This recipe, born from that experience, is my homage to that memorable Tuscan evening, a dish I return to time and again when I crave warmth, flavor, and a touch of Italian sunshine.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Yield: 4 ½ cups
• Dietary Type: Vegetarian (can be made vegan by omitting cheese)

Ingredients

This recipe celebrates the beauty of simplicity, letting a few quality ingredients shine.

• One 12-ounce package orecchiette or another small-shaped pasta
• 2 teaspoons olive oil
• ¾ cup onion, finely chopped
• ½ cup carrot, shredded
• 2 teaspoons garlic, minced
• ¼ cup fresh Parmesan cheese, shredded, divided (plus more for serving, if desired)
• 1 cup reduced-sodium fat-free chicken broth (or vegetable broth for a vegetarian option)
• 2 teaspoons dried basil
• One 28-ounce can plum tomatoes, undrained and chopped
• One 16-ounce can cannellini beans, rinsed and drained
• One 6-ounce package fresh baby spinach
• ¼ cup seasoned dry bread crumb

Equipment Needed

You won’t need a lot of specialized equipment for this straightforward yet elegant dish.

• Large pot (for cooking pasta)
• Large skillet or Dutch oven (for the sauce and pasta mixture)
• Colander (for draining pasta)
• Measuring cups and spoons
• Cutting board and knife
• Grater (for Parmesan cheese)

Instructions

Bringing this delightful pasta dish together is a process that’s as enjoyable as the final result.

1. Begin by cooking the pasta according to the package directions until it reaches that perfect al dente stage. Once cooked, drain the pasta thoroughly in a colander.
2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. This is where the magic begins to happen.
3. Add the chopped onion, shredded carrot, and minced garlic to the heated skillet. Sauté these aromatics for 3 minutes, stirring occasionally, until they begin to soften and release their fragrant essence. You want them tender but not overly browned.
4. Next, stir in 2 tablespoons of the shredded Parmesan cheese. Then, add the chicken broth, dried basil, and the chopped plum tomatoes (making sure to include their juices from the can). Bring this mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld and deepen.
5. Now it’s time to introduce the star legumes: stir in the rinsed and drained cannellini beans. Continue to simmer for another 5 minutes, giving the beans a chance to warm through and absorb some of the savory tomato sauce.
6. Add the fresh baby spinach to the skillet. Stir gently until the spinach wilts, which should only take about 1 minute. The vibrant green of the spinach will beautifully contrast with the rich red of the tomato sauce.
7. Finally, stir in the drained pasta. Cook for an additional 1 to 2 minutes, or until the pasta is thoroughly heated through and well-coated with the sauce. This step is crucial for ensuring every bite is packed with flavor.
8. Before serving, sprinkle the pasta with the remaining 2 tablespoons of Parmesan cheese and the seasoned dry bread crumb. The bread crumbs add a delightful textural contrast, a subtle crunch that elevates the dish.

Expert Tips & Tricks

As a chef, I always look for ways to enhance a dish, and this recipe is no exception. Here are a few insights to take it from great to extraordinary:

• Pasta Perfection: Always salt your pasta water generously – it should taste like the sea! This seasons the pasta from the inside out. For orecchiette, be mindful of overcooking; they can become mushy quickly. A slight al dente bite is ideal for this dish, as they will continue to cook a little in the sauce.
• Aromatic Foundation: Don’t rush the sautéing of the onion, carrot, and garlic. This base layer of flavor is foundational. You can finely dice the onion and carrot for a more integrated sauce, or leave them slightly larger for more texture.
• Bean Bounty: If you can’t find cannellini beans, great northern beans or even butter beans would work beautifully. Ensure they are thoroughly rinsed to remove any metallic taste from the canning liquid.
• Spinach Smarts: While baby spinach wilts in a flash, if you’re using a heartier variety of spinach, you might need to chop it a bit before adding it to the pan.
• Breadcrumb Brilliance: For an extra layer of flavor and crunch, you can lightly toast your seasoned bread crumbs in a dry skillet before sprinkling them over the finished dish. A drizzle of good quality extra virgin olive oil just before serving is also a lovely finishing touch.
• Broth Boost: If you prefer a saucier consistency, you can add an extra splash of chicken or vegetable broth, or even a bit of the pasta cooking water, while stirring in the pasta.

Serving & Storage Suggestions

This Orecchiette with Cannellini Beans and Spinach is a complete meal in itself, but it also pairs wonderfully with a crisp green salad dressed with a light vinaigrette. A crusty baguette for sopping up any lingering sauce is always a welcome addition.

To Serve: Ladle the pasta generously into warm bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley, if desired. A final drizzle of your best olive oil adds a touch of luxury.

To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen overnight, making leftovers just as delicious.

To Reheat: Gently reheat the pasta on the stovetop over low heat, adding a splash of broth or water if it seems a bit dry. Alternatively, you can reheat it in the microwave.

Nutritional Information

Here is an estimated nutritional breakdown for this hearty dish. Please note that these values can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	411.6 kcal
Calories from Fat	4.5 g
Total Fat	6 %
Saturated Fat	1.3 g	6 %
Cholesterol	3.7 mg	1 %
Sodium	195.3 mg	8 %
Total Carbohydrate	74.7 g	24 %
Dietary Fiber	9.7 g	38 %
Sugars	6.5 g	26 %
Protein	19.4 g	38 %

Variations & Substitutions

The beauty of this recipe lies in its adaptability. Feel free to experiment with these ideas:

• Add Greens: Beyond spinach, consider adding kale, Swiss chard, or even a handful of arugula in the last minute of cooking for a different peppery note.
• Protein Power: For a heartier, non-vegetarian version, add cooked Italian sausage, diced pancetta, or shredded rotisserie chicken during step 5.
• Spicy Kick: A pinch of red pepper flakes added with the garlic will bring a pleasant warmth to the dish.
• Herbal Harmony: While basil is classic, you could also experiment with a combination of oregano and thyme, or even a touch of fresh rosemary.
• Cheesy Delights: If Parmesan isn’t your preference, a sprinkle of Pecorino Romano will add a sharper, saltier flavor. For a creamier sauce, stir in a dollop of ricotta cheese at the end.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce base (up to step 4) ahead of time and refrigerate it. When ready to serve, reheat the sauce, add the beans and spinach, and then cook the pasta and combine as directed.

Q: Is it possible to make this recipe vegan?
A: Absolutely! Simply omit the Parmesan cheese and use vegetable broth instead of chicken broth.

Q: What kind of pasta works best for this recipe?
A: Orecchiette are ideal because their cup-like shape perfectly holds the sauce and beans. However, other small, sturdy pastas like ditalini, elbow macaroni, or even fusilli will also work well.

Q: How can I make the sauce richer?
A: For a richer sauce, you can use a good quality canned whole peeled tomatoes and crush them by hand, or use fire-roasted diced tomatoes. A splash of heavy cream or a tablespoon of butter stirred in at the end can also add richness.

Q: My spinach wilted too quickly. What did I do wrong?
A: Ensure your skillet isn’t too hot when you add the spinach. A medium heat is usually sufficient, and the residual heat from the sauce will do the rest of the work.

Final Thoughts

Orecchiette with Cannellini Beans and Spinach is more than just a meal; it’s an experience. It’s a testament to how simple, wholesome ingredients, treated with care, can create something truly memorable. I hope this recipe brings as much warmth and joy to your table as it does to mine. Gather your loved ones, put on some good music, and let the comforting aroma fill your kitchen. I’d be delighted to hear about your culinary adventures with this dish – share your variations, your favorite pairings, and the smiles it brings. Buon appetito!