Creamy White Beans with Spinach
Recipe from Two Peas and Their Pod
This simple white bean skillet is easy to make, satisfying, and so comforting. Serve with crusty bread for a quick and easy meal!
Servings: 4
Calories: 319kcal
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 4 cups spinach, roughly chopped
- 5 cloves garlic, minced
- 2 (15 oz) cans cannellini beans, drained
- 1 cup vegetable broth, more if desired
- Kosher salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/4 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. If you want to break up some of the beans with a wooden spoon, you can.
- 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
Calories: 319kcal | Carbohydrates: 50g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 373mg | Potassium: 1181mg | Fiber: 11g | Sugar: 2g | Vitamin A: 3025IU | Vitamin C: 12mg | Calcium: 269mg | Iron: 7mg