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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