Orecchiette With White Beans and Spinach Recipe

Ingredients: 2 tbsp. olive oil, 4 cloves garlic, finely chopped, 2 tsp. vegetable bouillon base (we used Better Than Bouillon), 12 oz.

orecchiette pasta, 2 tsp. fresh thyme leaves, 1 14-oz. can small white beans, rinsed, 2 c. baby spinach, 1/2 c. finely grated

Parmesan cheese, pepper. Add oil to a big deep pan and cook over medium heat until the garlic turns light golden brown, about

2 minutes. Take off the heat, stir in the bouillon base, and then add 4 cups of water. Bring to a boil after adding the orecchiette

and thyme. Lower the heat and cook the orecchiette, stirring often, for 10 to 12 minutes, or until it reaches al dente. Stir in the

beans, spinach, Parmesan, and 1/2 tsp pepper. Cook for 2 minutes, or until the beans are well cooked.

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