This ragu is a no-fuss, quick recipe, great for busy weeknights and weekend lunches. The addition of protein-packed white beans adds texture while leaving room for the tomato sauce to shine. As for the spinach, it adds color as well as a taste of green!

White Bean and Spinach Ragu [Vegan]

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  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 28-ounce canned whole tomatoes, crushed with fingers
  • 3 tablespoons tomato paste
  • 1 cup vegan red wine
  • 1 19-ounce can white beans, strained and rinsed
  • 1 bay leaf
  • 1 tablespoon fresh basil, chopped (or 1 1/2 teaspoons dried basil)
  • 1 tablespoon fresh parsley, chopped (or 1 1/2 teaspoons dried parsley)
  • A pinch red pepper flakes
  • Salt and pepper, to taste
  • 2 cups fresh spinach


  1. Heat olive oil in a large pan, on medium heat. Sauté garlic until fragrant, about 1 minute.
  2. Add tomatoes, tomato paste, red wine, beans, bay leave, basil, parsley, red pepper flakes, salt, and pepper. Simmer on low until tomatoes have cooked down a bit, and sauce has thickened. This should take about 25 minutes.
  3. A few minutes before serving, remove the bay leave and add the spinach. This gives it enough time to wilt, but it will still retain it’s bright green color.
  4. Serve over pasta.


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