Creamy Cannellini Beans with Spinach

Creamy Cannellini Beans with Spinach

Tender cannellini beans simmer in a garlicky cream sauce with wilted spinach.

Total 25 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This dish pairs soft, buttery cannellini beans with a light cream sauce and fresh spinach that wilts down in minutes. Parmesan adds a savory finish, making it a satisfying side dish or a light main when spooned over crusty bread. It comes together in one skillet in under thirty minutes, making it a practical weeknight option.

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 5 ounces baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • salt, to taste
  • black pepper, to taste

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

  2. Add the cannellini beans and vegetable broth to the skillet, stirring to combine. Simmer for 5 minutes to let the beans absorb the flavors.

  3. Stir in the heavy cream and simmer for another 5 minutes, until the sauce thickens slightly.

  4. Add the spinach in batches, stirring until wilted, about 2 to 3 minutes.

  5. Remove the skillet from the heat and stir in the Parmesan cheese and lemon zest until the cheese melts into the sauce.

  6. Season with salt and black pepper to taste, then serve warm.

Rate this recipe

★ 4.2 (1)

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    Creamy Cannellini Beans with Spinach

    This dish pairs soft, buttery cannellini beans with a light cream sauce and fresh spinach that wilts down in minutes. Parmesan adds a savory finish, making it a satisfying side dish or a light main when spooned over crusty bread. It comes together in one skillet in under thirty minutes, making it a practical weeknight option.

    25 min 4 servings 320 cal

    Ingredients

    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1/4 teaspoon red pepper flakes
    • 2 15-ounce cans cannellini beans, drained and rinsed
    • 1/2 cup vegetable broth
    • 1/2 cup heavy cream
    • 5 ounces baby spinach
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon lemon zest
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

    2. 2

      Add the cannellini beans and vegetable broth to the skillet, stirring to combine. Simmer for 5 minutes to let the beans absorb the flavors.

    3. 3

      Stir in the heavy cream and simmer for another 5 minutes, until the sauce thickens slightly.

    4. 4

      Add the spinach in batches, stirring until wilted, about 2 to 3 minutes.

    5. 5

      Remove the skillet from the heat and stir in the Parmesan cheese and lemon zest until the cheese melts into the sauce.

    6. 6

      Season with salt and black pepper to taste, then serve warm.