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Spinach and White Beans

A quick and satisfying dish of creamy white beans and tender spinach, enhanced with garlic and a touch of cream.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced Use fresh garlic for best flavor.
  • 1/4 teaspoon red pepper flakes Adjust to taste.
  • 5 oz fresh spinach (about 5 packed cups)
  • 2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream or full-fat coconut milk Use coconut milk for a vegan option.
  • 1/2 teaspoon salt Plus more to taste.
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, roughly chopped For garnish.

Method
 

Preparation
  1. Drain and rinse the canned white beans under cold running water, then set aside.
  2. Peel and mince the garlic. Measure out the broth, cream, and spices.
Cooking
  1. In a large skillet over medium heat, add olive oil and let it heat until shimmering.
  2. Add minced garlic and red pepper flakes. Cook for 60 to 90 seconds until garlic is light golden and fragrant.
  3. Add fresh spinach to the skillet and toss continuously for 2 to 3 minutes until wilted.
  4. Stir in the rinsed white beans and vegetable broth. Bring to a gentle simmer, then reduce heat to medium-low and cook for 5 minutes.
  5. Reduce heat to low and stir in cream or coconut milk, salt, black pepper, and lemon juice. Taste and adjust seasoning if necessary.
  6. Remove from heat, plate, and garnish with chopped parsley. Serve hot.

Notes

This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days.