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Marry Me White Bean & Spinach Skillet

  • Author: Demi
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian (with vegetable broth)

Description

This Marry Me white bean and spinach skillet is pure cozy romance in a pan. Cannellini beans simmer in a silky sun dried tomato and Parmesan cream sauce with plenty of garlic and tender wilted spinach. It is rich, fragrant, and layered with flavor, yet comes together in about 30 minutes using mostly pantry staples. Serve it with crusty bread, pasta, or rice and you have a meatless main that feels restaurant worthy but is wonderfully weeknight friendly.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 cup sun dried tomatoes, drained and thinly sliced
  • 1/2 cup vegetable broth (or chicken broth)
  • 1 cup heavy cream (or full fat coconut milk for dairy free)
  • 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups fresh baby spinach, loosely packed
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh basil, chopped (plus more for garnish)
  • Crusty bread, cooked pasta, or rice, for serving (optional)

Instructions

  1. Step 1 : Sauté the aromatics
    Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
  2. Step 2 : Bloom the garlic and spices
    Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and smoked paprika. Cook for 30–60 seconds, stirring constantly, until fragrant and the spices are lightly toasted.
  3. Step 3 : Add sun dried tomatoes
    Add the thinly sliced sun dried tomatoes to the skillet and cook for 1–2 minutes to soften them and infuse the oil with their rich, savory flavor.
  4. Step 4 : Deglaze with broth
    Pour in the vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan to build depth of flavor.
  5. Step 5 : Create the cream sauce
    Reduce the heat to medium low and stir in the heavy cream (or coconut milk). Let the mixture simmer gently for 2–3 minutes, stirring occasionally, until slightly thickened and silky.
  6. Step 6 : Melt in the Parmesan
    Add the grated Parmesan cheese and stir until it melts completely into the sauce, creating a smooth, creamy base. If the sauce seems too thick, add a splash more broth.
  7. Step 7 : Add the beans
    Gently fold in the drained and rinsed cannellini beans, coating them in the sauce. Let them simmer for 5–7 minutes so they warm through and absorb the flavors.
  8. Step 8 : Wilt the spinach
    Add the baby spinach to the skillet in batches, stirring until just wilted before adding more. Continue until all the spinach is just tender but still bright green.
  9. Step 9 : Season and brighten
    Season to taste with salt and freshly ground black pepper, then stir in the fresh lemon juice and chopped basil to brighten the rich, creamy sauce.
  10. Step 10 : Rest and serve
    Remove the skillet from the heat and let it rest for 2–3 minutes; the sauce will thicken slightly as it stands. Garnish with extra Parmesan and basil, then serve warm with crusty bread, over pasta, or spooned onto rice.

Notes

  • If your sun dried tomatoes are packed dry, soften them in hot water for 5–10 minutes, then drain well before slicing.
  • Use full fat coconut milk and omit the Parmesan (or use a vegan alternative) for a dairy free, vegan friendly version.
  • Adjust the crushed red pepper flakes to your heat preference, or leave them out entirely for a milder skillet.
  • If the sauce thickens too much as it rests, loosen it with a splash of warm broth or cream just before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian inspired

Nutrition

  • Serving Size: 1 portion (about 1 1/2 cups)
  • Calories: 360 kcal
  • Sugar: 5 g
  • Sodium: 720 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Protein: 14 g
  • Cholesterol: 55 mg

Keywords: marry me white beans, white bean and spinach skillet, creamy sun dried tomato beans, vegetarian skillet dinner, one pan white bean recipe, Italian style beans, meatless comfort food

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Find it online: https://www.demirecipes.com/marry-me-white-bean-spinach-skillet/