Spinach Artichoke White Bean Skillet
Recipe from Two Peas and Their Pod
Creamy Spinach Artichoke White Bean Skillet made with cannellini beans, spinach, artichokes, Greek yogurt, Parmesan, and melty mozzarella. An easy one-pan vegetarian dinner that’s cozy, hearty, and perfect with crusty bread.
Servings: 6
Calories: 293kcal
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 4 cups spinach, roughly chopped
- 3 cloves garlic, minced
- 2 (15 oz) cans cannellini beans, drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup vegetable broth
- Kosher salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup chopped basil
- 1 tablespoon fresh lemon juice
- 1/3 cup plain Greek yogurt
- 1/3 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Extra basil, for garnish
- Crusty bread, for serving
Instructions
- Sauté the Aromatics: Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped shallot and cook until soft and fragrant, about 2–3 minutes. Stir in the spinach and cook until wilted. Add the garlic and cook for 1 minute.
- Build the Skillet: Stir in the cannellini beans, chopped artichoke hearts, and vegetable broth. Season with kosher salt, black pepper, and crushed red pepper flakes. Let simmer for 10 minutes, until warmed through and slightly thickened.
- Make it Creamy: Reduce the heat to low and stir in the basil and lemon juice. Cook for 2 minutes. Add the Greek yogurt and Parmesan cheese and stir until creamy and well combined.
- Add Cheese & Broil: Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and broil until the cheese is melted, bubbly, and lightly golden, about 3 to 4 minutes. Watch it closely.
- Serve: Remove from the oven and garnish with extra basil, if desired. Serve warm with crusty bread for scooping.
Notes
- Use an oven-safe skillet for easy broiling.
- Great Northern beans can be substituted for cannellini beans.
- For extra creaminess, add a splash of additional broth before serving.
- Freshly grated Parmesan melts best and adds more flavor.
- Serve with toasted sourdough or crusty bread.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
Calories: 293kcal | Carbohydrates: 29g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 941mg | Potassium: 174mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2868IU | Vitamin C: 21mg | Calcium: 297mg | Iron: 4mg