If you are looking for a dish that perfectly balances comforting creaminess with fresh, vibrant greens and a hearty bean base, the Marry Me White Bean & Spinach Skillet Recipe is going to become your new favorite. It is a delightful medley of tender white beans, silky spinach, and a luscious, cheesy sauce with just the right kick of seasoning. This recipe feels like a warm hug on a plate and brings together simple ingredients that transform into something truly special, making it a fantastic option for any meal—whether a quick weeknight dinner or an impressive dish to share with friends.
Ingredients You’ll Need
There is something wonderfully satisfying about recipes that rely on straightforward, quality ingredients—each one plays a vital role in building layers of flavor and texture. This skillet is no exception, where a handful of pantry staples combines with fresh and flavorful essentials to create an irresistible meal.
- Olive oil (2 tablespoons): The perfect base for sautéing and infusing the dish with richness and smoothness.
- Unsalted butter (1 tablespoon): Adds a touch of creaminess and depth to the flavor foundation.
- Small yellow onion, finely diced: Brings a natural sweetness and soft texture that melts into the sauce.
- Garlic cloves, minced (3): Essential for that aromatic kick that wakes up every bite.
- Crushed red pepper flakes (1/2 teaspoon): Just enough heat to balance the creaminess without overpowering.
- Dried Italian seasoning (1 teaspoon): A classic herb blend that gives the dish a savory herbaceous note.
- Dried thyme or oregano (1/2 teaspoon): Adds extra complexity and earthiness.
- Smoked paprika (1/2 teaspoon, optional): Provides subtle smoky depth that complements the beans wonderfully.
- Sun-dried tomatoes in oil (1/2 cup, drained and chopped): Their intense sweetness and tang elevate the richness of the sauce.
- Low-sodium vegetable broth (1/2 cup): Keeps the dish flavorful and moist without overwhelming saltiness.
- Heavy cream (3/4 cup): Creates that signature velvety sauce; coconut milk works beautifully for a dairy-free twist.
- Grated Parmesan cheese (1/3 cup): Melts into the sauce to add savory, nutty notes; nutritional yeast can be used for a vegan version.
- Cannellini beans (2 cans, drained and rinsed): The hearty stars of the skillet, offering creamy texture and protein.
- Fresh baby spinach (3–4 cups): Adds vibrant color, freshness, and a healthy dose of greens.
- Fresh lemon juice (1 tablespoon): Brightens up the dish by cutting through the richness.
- Salt and freshly ground black pepper: To taste, to bring all the flavors into perfect harmony.
- Fresh basil or parsley (2 tablespoons chopped): Finishing herb to lift and freshen every bite.
- Optional garnishes: Extra Parmesan, red pepper flakes, and a drizzle of olive oil for added flair.
- Optional to serve: Crusty bread, toasted baguette slices, pasta, rice, or quinoa to make it a complete meal.
How to Make Marry Me White Bean & Spinach Skillet Recipe
Step 1: Prep the Ingredients
Begin by gathering and prepping everything to make the cooking process seamless. Dice the onion finely and mince the garlic cloves. Chop the sun-dried tomatoes to release their intense flavors, and rinse and roughly chop the spinach if any leaves are large. Don’t forget to drain and rinse the cannellini beans to reduce starchiness and improve creaminess in the dish.
Step 2: Build the Flavor Base
Heat olive oil and butter in a large skillet over medium heat. This combination introduces buttery richness along with fruity olive oil notes. Add the diced onion and a pinch of salt, cooking for about 4 to 5 minutes until the onion is tender and translucent. This step is crucial because it releases the sweetness of the onion, which forms the foundation of the sauce. Then, stir in garlic, crushed red pepper flakes, Italian seasoning, thyme or oregano, and smoked paprika if using. Sauté this spice mixture for 30 to 60 seconds just until fragrant to awaken all those beautiful flavors without allowing the garlic to brown.
Step 3: Add Sun-Dried Tomatoes and Deglaze
Next, add the chopped sun-dried tomatoes to the skillet, cooking for 1 to 2 minutes until they soften and begin to infuse their rich flavors into the oil. Pour in the vegetable broth next, carefully scraping the bottom of the pan with a wooden spoon to lift any caramelized bits—it’s where a lot of flavor hides. Let this mixture simmer gently for about 2 minutes to reduce slightly, intensifying the overall taste of the sauce.
Step 4: Create the Creamy Sauce
Reduce the heat to medium-low and slowly pour in the heavy cream, stirring constantly to combine it with the broth and tomato mixture. Allow the sauce to gently simmer—not boil—for 3 to 4 minutes until it thickens slightly and develops a silky, luxurious texture. This luscious base is what makes this recipe truly enticing and comforting.
Step 5: Add Parmesan and Season
Incorporate the grated Parmesan cheese into the sauce until it fully melts and the sauce becomes velvety smooth. Give it a taste and adjust seasoning with salt and freshly ground black pepper. If the sauce feels a bit too thick, add a splash of broth or cream; if too thin, let it simmer a little longer to reach that perfect consistency.
Step 6: Add the White Beans
Gently fold in the drained white beans, then allow the skillet to simmer for 3 to 5 minutes on low to medium-low heat. This warms the beans through and lets them soak up that incredible sauce flavor. After simmering, do a quick taste test and make any seasoning tweaks with salt, pepper, or another sprinkle of red pepper flakes for extra kick.
Step 7: Wilt the Spinach
Add the fresh spinach to the skillet in batches, stirring gently after each addition to encourage even wilting. Cook for just 2 to 3 minutes, enough time for the spinach to soften while maintaining its vibrant green color. Stir in the fresh lemon juice and chopped basil or parsley at the end to brighten and freshen the overall dish.
Step 8: Finish and Serve
Remove the skillet from heat and let it rest for 2 to 3 minutes so the sauce thickens slightly as it cools. Finally, garnish with extra fresh herbs, a sprinkle of Parmesan, a pinch of red pepper flakes, and a drizzle of olive oil if you like. Serve hot straight from the skillet alongside crusty bread, pasta, rice, or quinoa to soak up every drop of that divine sauce.
How to Serve Marry Me White Bean & Spinach Skillet Recipe
Garnishes
Fresh garnishes truly elevate this dish, adding pops of freshness and eye-catching color. Sprinkle some extra Parmesan to amp up the cheesy goodness, add a pinch of red pepper flakes for heat, and drizzle olive oil for a silky finish. A few leaves of fresh basil or parsley scattered on top will make the flavors feel bright and herbaceous.
Side Dishes
This skillet shines as a standalone meal but pairs beautifully with simple accompaniments like crusty artisan bread or toasted baguette slices for scooping. For a heartier option, serve it over fluffy rice, al dente pasta, or nutty quinoa to create a more filling and balanced plate that everyone will adore.
Creative Ways to Present
If you want to wow your guests, try serving the Marry Me White Bean & Spinach Skillet Recipe in individual cast-iron skillets for a rustic, intimate feel. Another idea is to serve it alongside a fresh salad or roasted vegetables to add texture contrasts and complimentary flavors. You can also turn it into a cozy bowl meal topped with a poached egg or crispy fried shallots for added indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me White Bean & Spinach Skillet Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers a tasty, quick option for lunch or dinner.
Freezing
While the cream sauce may separate slightly after freezing, you can freeze the skillet components separately—beans and spinach mixture without cream—or freeze the cooked bean sauce and thaw it gradually. To freeze, transfer portions to a freezer-safe container for up to 2 months.
Reheating
Reheat leftovers gently in a skillet over low heat, stirring frequently to prevent sticking and ensure even warming. If the sauce thickened too much, add a splash of broth or cream while reheating to revive its creamy texture and luscious mouthfeel.
FAQs
Can I make the Marry Me White Bean & Spinach Skillet Recipe vegan?
Absolutely! Swap the heavy cream for full-fat coconut milk and replace Parmesan with nutritional yeast or a vegan cheese alternative. Make sure your broth is vegetable-based to keep everything vegan-friendly.
Is it okay to use canned spinach instead of fresh?
Fresh spinach is best here because it wilts nicely and maintains vibrant color and texture. Canned spinach tends to be too soft and watery, which can affect the dish’s overall texture and appearance.
Can I use other types of beans?
Yes, you can substitute cannellini beans with great northern beans or even chickpeas if you prefer. Each variety offers a slightly different texture and flavor, but all will work well with the creamy sauce.
How spicy is this dish with the red pepper flakes?
The red pepper flakes add a mild warmth that balances the creaminess of the sauce without making it overly spicy. Feel free to adjust the amount to suit your heat preference, or omit them entirely if you want a milder dish.
Can I double the recipe for a larger crowd?
Yes! This recipe scales well—just use a larger skillet or split it between two pans to ensure even cooking. Keep an eye on seasoning and adjust as needed once you increase quantities.
Final Thoughts
The Marry Me White Bean & Spinach Skillet Recipe is one of those dishes that feels like a warm embrace on a busy day. It’s surprisingly easy to make but delivers layers of flavor and comfort that linger long after the last bite. Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress and satisfy. Give it a try—you just might find yourself wanting to make it again and again.
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Marry Me White Bean & Spinach Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Marry Me White Bean & Spinach Skillet is a creamy, comforting one-pan dish featuring tender cannellini beans, fresh spinach, and sun-dried tomatoes simmered in a flavorful, herb-infused cream sauce with Parmesan. Quick to prepare and perfect for a hearty vegetarian meal, this recipe combines savory Italian seasonings with a luscious sauce that’s perfect for serving with crusty bread, pasta, or grains.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
Spices & Seasonings
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme or oregano
- 1/2 teaspoon smoked paprika (optional)
- Salt, to taste (about 1/2 to 3/4 teaspoon)
- Freshly ground black pepper, to taste
Vegetables & Herbs
- 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
- 3 – 4 cups fresh baby spinach, loosely packed
- 2 tablespoons chopped fresh basil (or parsley), plus more for garnish
- 1 tablespoon fresh lemon juice
Liquids & Dairy
- 1/2 cup low-sodium vegetable broth (or chicken broth if not vegetarian)
- 3/4 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/3 cup grated Parmesan cheese (or nutritional yeast for vegan-style flavor)
Beans
- 2 cans (15 oz each) cannellini beans (white beans), drained and rinsed
Optional Garnishes & Serving Suggestions
- Extra Parmesan cheese
- Extra red pepper flakes
- Drizzle of olive oil
- Crusty bread, toasted baguette slices, cooked pasta, rice, or quinoa (for serving)
Instructions
- Prep the ingredients: Dice the onion and mince the garlic. Chop the sun-dried tomatoes and fresh herbs. Drain and rinse the white beans. Rinse and roughly chop the spinach if leaves are large.
- Build the flavor base: In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and a small pinch of salt. Cook for 4–5 minutes, stirring often, until softened and translucent. Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, thyme or oregano, and smoked paprika if using. Cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Add sun-dried tomatoes and deglaze: Add the chopped sun-dried tomatoes to the skillet. Cook 1–2 minutes, stirring, to soften and infuse the oil. Pour in the vegetable broth and scrape the bottom of the pan with a wooden spoon to release browned bits. Let the mixture simmer gently for about 2 minutes to slightly reduce.
- Create the creamy sauce: Reduce heat to medium-low. Pour in the heavy cream and stir well to combine with the broth mixture. Let it gently simmer (not boil) for 3–4 minutes, stirring occasionally, until the sauce slightly thickens and becomes silky.
- Add Parmesan and season: Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Taste and season with salt and black pepper as needed. If the sauce seems too thick, add a splash more broth or cream; if too thin, let it simmer a bit longer.
- Add the white beans: Gently fold the drained white beans into the sauce. Simmer for 3–5 minutes over low to medium-low heat, allowing the beans to warm through and absorb flavor. Taste again and adjust seasoning with additional salt, pepper, or red pepper flakes.
- Wilt the spinach: Add the spinach in batches, stirring gently after each addition. Cook for 2–3 minutes, just until all the spinach is wilted but still vibrant green. Stir in the lemon juice and chopped fresh basil or parsley.
- Finish and serve: Remove from heat and let the skillet sit for 2–3 minutes to thicken the sauce slightly. Garnish with extra fresh herbs, a sprinkle of Parmesan, a pinch of red pepper flakes, and a drizzle of olive oil if desired. Serve hot straight from the skillet with crusty bread for scooping, over cooked pasta, or alongside rice or quinoa.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and Parmesan with nutritional yeast.
- Adjust crushed red pepper flakes according to your spice preference.
- Use low-sodium broth to control salt levels, especially if your Parmesan or sun-dried tomatoes are salty.
- If sun-dried tomatoes are packed in dry form instead of oil, rehydrate them in warm water before chopping.
- This dish pairs well with crusty bread, pasta, rice, or quinoa for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
