Creamy White Beans with Spinach
This simple white bean skillet features creamy cannellini beans and fresh spinach, perfect for a comforting meal.
Equipment
- skillet
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 4 cups spinach, roughly chopped
- 5 cloves garlic, minced
- 2 cans (15 oz) cannellini beans, drained
- 1 cup vegetable broth more if desired
- Kosher salt and black pepper to taste
- ¼ teaspoon crushed red pepper flakes
- ¼ cup Parmesan cheese or nutritional yeast
- 1 to 2 tablespoons fresh lemon juice
- Crusty bread for serving
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the shallot and cook for 3 minutes, stirring occasionally.
- Add the spinach and cook until wilted. Stir in the garlic and cook for 1 minute.
- Stir in the beans and vegetable broth. Season with salt, pepper, and crushed red pepper flakes.
- Bring to a boil and then reduce to a simmer. Let simmer for about 10 minutes, stirring occasionally. The beans will get creamy and thicken.
- Stir in the Parmesan cheese (or nutritional yeast) and lemon juice. If the mixture is too thick for your liking, you can add a little extra vegetable broth.
- Serve warm with crusty bread.
Notes
I like to serve the beans with crusty bread, but it's also great with pasta, rice, polenta, eggs, and potatoes.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 50gProtein: 19gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 373mgPotassium: 1181mgFiber: 11gSugar: 2gVitamin A: 3025IUVitamin C: 12mgCalcium: 269mgIron: 7mg
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