If you’re searching for a dish that’s comforting, vibrant, and packed with wholesome ingredients, the Marry Me White Bean & Spinach Skillet Recipe is exactly what you need. This creamy, flavorful skillet melds tender white beans, fresh spinach, and sun-dried tomatoes in a luscious sauce that’s both rich and surprisingly simple to make. It’s the ultimate weeknight winner that feels special enough to impress anyone at your table, yet is easy enough to whip up with pantry staples and fresh veggies. Trust me, this is the kind of dish you’ll want to make again and again.
Ingredients You’ll Need
This recipe celebrates simplicity with a handful of ingredients that each play a starring role. From the earthy cannellini beans to the bright freshness of baby spinach, every component adds its own texture and flavor to make your skillet irresistible.
- Olive oil: Provides a fruity, rich base that helps meld the flavors while cooking.
- Unsalted butter: Adds luscious creaminess and depth to the sautéed aromatics.
- Yellow onion: Brings a sweet and subtle foundation when softened.
- Garlic: Mini bursts of pungent warmth that lift the whole dish.
- Crushed red pepper flakes: Adds a gentle, smoky heat; adjust to your spice preference.
- Dried Italian seasoning: A classic herb blend giving that signature Mediterranean flair.
- Dried thyme or oregano: Offers an earthy, aromatic undertone.
- Smoked paprika: Optional but highly recommended; it deepens the smoky, savory profile.
- Sun-dried tomatoes in oil: Impart bright, slightly tangy richness with a chewy texture.
- Vegetable broth: Keeps the sauce light and flavorful while deglazing the pan.
- Heavy cream: Or coconut milk for a dairy-free option; creates a silky, indulgent sauce.
- Grated Parmesan cheese: Melts into the sauce, adding umami and saltiness; substitute with nutritional yeast if vegan.
- Cannellini beans: The star protein and cream-like texture, making the dish hearty and filling.
- Fresh baby spinach: Adds a vibrant color and fresh, slightly earthy bite as it wilts into the mix.
- Fresh lemon juice: Brightens and balances the creaminess with a zesty touch.
- Salt and freshly ground black pepper: Essential seasonings to bring all the flavors into perfect harmony.
- Chopped fresh basil or parsley: Adds a refreshing herbal note to finish the dish beautifully.
- Optional garnishes: Extra Parmesan, a sprinkle of red pepper flakes, and a drizzle of olive oil for added indulgence.
- Serving options: Crusty bread, toasted baguette slices, pasta, rice, or quinoa make perfect companions.
How to Make Marry Me White Bean & Spinach Skillet Recipe
Step 1: Prep Your Ingredients
The first step toward magic is prep. Dice your onion finely, mince the garlic, chop the sun-dried tomatoes and fresh herbs, drain and rinse the white beans, and give your spinach a quick rinse and chop if the leaves are large. Having everything ready sets you up for effortless cooking.
Step 2: Build the Flavor Base
In a large skillet, gently heat the olive oil and butter over medium heat until melted and shimmering. Add the diced onion with a pinch of salt to coax out its sweetness, cooking until soft and translucent—about 4 to 5 minutes. Stir in the garlic, crushed red pepper flakes, Italian seasoning, thyme or oregano, and smoked paprika. Cook for just 30 to 60 seconds until you can smell those herbs and spices waking up, careful not to brown the garlic.
Step 3: Add Sun-Dried Tomatoes and Deglaze
Introduce the luscious chopped sun-dried tomatoes, letting them soften and infuse the oil for a couple of minutes. Then pour in your vegetable broth while scraping the pan to lift any flavorful bits stuck to the bottom—this is where the depth builds. Allow the mixture to simmer gently for about 2 minutes to reduce slightly and intensify the flavors.
Step 4: Create the Creamy Sauce
Turn the heat down to medium-low, then stir in the heavy cream. Let the sauce come to a gentle simmer (avoid boiling) and thicken for 3 to 4 minutes. You’re aiming for a silky, luxurious consistency that will coat the beans and spinach beautifully.
Step 5: Add Parmesan and Season
Stir in the grated Parmesan cheese until it melts smoothly into the sauce. At this point, give the sauce a taste and balance it with salt and freshly ground black pepper. Don’t worry if it feels too thick or thin — a little extra broth or cream, or a few extra minutes of simmering, will perfect the texture.
Step 6: Fold in the White Beans
Gently add the drained cannellini beans, folding them in carefully to avoid mashing. Let the skillet simmer for another 3 to 5 minutes on low heat to allow the beans to soak up those flavorful juices. Taste once more and adjust seasoning with salt, pepper, or red pepper flakes until it sings.
Step 7: Wilt the Spinach
Add the spinach leaves in batches, stirring gently after each addition so they wilt evenly and maintain that beautiful vibrant green. Cook just 2 to 3 minutes until all the spinach has softened but not lost its bright freshness. Finish by stirring in fresh lemon juice and chopped basil or parsley for a burst of brightness.
Step 8: Finish and Serve
Take the skillet off the heat and let it rest for 2 to 3 minutes. This allows the sauce to thicken perfectly. Garnish with more fresh herbs, a sprinkle of Parmesan, red pepper flakes, and a drizzle of olive oil if you like. Serve piping hot straight from the skillet with crusty bread, over pasta, rice, or quinoa for a meal that truly feels like a hug on a plate.
How to Serve Marry Me White Bean & Spinach Skillet Recipe
Garnishes
The right garnishes can beautifully elevate this dish. Fresh herbs like basil or parsley add a pop of color and freshness. A light sprinkle of extra Parmesan provides a pleasing salty finish, while a pinch of red pepper flakes can add a subtle kick. A final drizzle of high-quality olive oil lends a silky finish and a touch of luxury.
Side Dishes
This skillet pairs wonderfully with crusty bread for scooping, creating a casual and satisfying meal. If you want something more substantial, serve it over warm pasta, fluffy rice, or nutty quinoa. These sides soak up the creamy sauce and complement the texture of the beans and spinach perfectly.
Creative Ways to Present
For a crowd-pleasing presentation, serve the skillet family-style in the pan at the center of the table, letting everyone dive in. You can also spoon it over toasted baguette slices for an elegant appetizer or layer it atop warm polenta for a cozy twist. The versatility and rich flavors make it easy to impress in a variety of settings.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Marry Me White Bean & Spinach Skillet Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making it perfect for easy lunches or quick dinners.
Freezing
You can freeze this dish, but keep in mind that the texture of the spinach might become softer after thawing. For best results, freeze the beans and sauce separately from the spinach, and add the fresh spinach when reheating. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a splash of broth or cream if the sauce has thickened too much. This helps restore the creamy texture and bright flavors. Avoid microwaving for best texture and flavor preservation.
FAQs
Can I use canned spinach instead of fresh?
Fresh spinach is recommended as it wilts beautifully and retains vibrant color and flavor. Canned spinach tends to be much softer and may water down the dish, but in a pinch, drain it well before adding.
Is this recipe suitable for vegans?
Absolutely! Swap the butter for olive oil, heavy cream with full-fat coconut milk, and Parmesan cheese with nutritional yeast to keep all the creamy, savory goodness without animal products.
What can I substitute for cannellini beans?
Great alternatives include other white beans like Great Northern or navy beans. Chickpeas can also work but will change the texture slightly.
Can I make this dish spicier?
Definitely! Increase the amount of crushed red pepper flakes or add a dash of cayenne pepper to heat things up according to your taste buds.
How long does it take to make the Marry Me White Bean & Spinach Skillet Recipe?
From start to finish, this dish takes about 40 minutes including prep. It’s quick enough for a weeknight but tasty enough to serve when you want to impress without stress.
Final Thoughts
The Marry Me White Bean & Spinach Skillet Recipe is truly a celebration of comfort and flavor, blending creamy textures with bright, fresh ingredients to nourish both body and soul. Whether you’re cooking for a loved one or simply treating yourself, this recipe delivers warmth and satisfaction in every bite. Give it a try, and I promise it may just become your new go-to skillet supper.
Print
Marry Me White Bean & Spinach Skillet Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Marry Me White Bean & Spinach Skillet is a comforting, creamy one-pan dish featuring tender cannellini beans and fresh spinach in a flavorful, herb-infused white sauce. Enhanced with sun-dried tomatoes, garlic, and Parmesan, this easy skillet meal offers a perfect balance of richness and freshness, ideal for a quick lunch or light dinner with crusty bread or pasta.
Ingredients
Skillet Base
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 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, for depth)
Main Ingredients
- 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
- 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)
- 2 cans (15 oz each) cannellini beans (white beans), drained and rinsed
- 3–4 cups fresh baby spinach, loosely packed
Finishing Touches
- 1 tablespoon fresh lemon juice
- Salt, to taste (about 1/2 to 3/4 teaspoon, depending on broth and cheese)
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil (or parsley), plus more for garnish
- Optional garnish: extra Parmesan, red pepper flakes, drizzle of olive oil
- To serve (optional): crusty bread, toasted baguette slices, cooked pasta, rice, or quinoa
Instructions
- Prep the ingredients. Dice the onion, mince the garlic, chop the sun-dried tomatoes and fresh herbs, drain and rinse the white beans, and rinse and roughly chop the spinach if leaves are large.
- Build the flavor base. Heat olive oil and butter in a large skillet over medium heat. Add diced onion with a pinch of salt and cook 4–5 minutes until softened and translucent. Stir in garlic, crushed red pepper flakes, Italian seasoning, thyme or oregano, and smoked paprika; cook 30–60 seconds until fragrant.
- Add sun-dried tomatoes and deglaze. Stir in chopped sun-dried tomatoes and cook 1–2 minutes to soften. Pour in vegetable broth, scraping the pan bottom to release browned bits, then simmer gently for about 2 minutes to reduce slightly.
- Create the creamy sauce. Lower heat to medium-low, add heavy cream and stir well. Simmer gently for 3–4 minutes, stirring occasionally, until sauce thickens and becomes silky.
- Add Parmesan and season. Stir in grated Parmesan until melted and sauce is smooth. Taste and season with salt and black pepper. Adjust thickness by adding broth or cream if needed and simmer to desired consistency.
- Add the white beans. Gently fold in drained white beans and simmer over low to medium-low heat for 3–5 minutes to warm beans through and absorb flavor. Adjust seasoning again as necessary.
- Wilt the spinach. Add spinach in batches, stirring gently after each addition. Cook 2–3 minutes until spinach is wilted but vibrant green. Stir in fresh lemon juice and chopped fresh basil or parsley.
- Finish and serve. Remove from heat and let sit for 2–3 minutes to thicken slightly. Garnish with extra fresh herbs, Parmesan, red pepper flakes, and a drizzle of olive oil if desired. Serve hot from the skillet with crusty bread, pasta, rice, or quinoa.
Notes
- Adjust crushed red pepper flakes based on preferred spice level.
- For a vegan version, substitute heavy cream with full-fat coconut milk and Parmesan cheese with nutritional yeast.
- Use low-sodium broth to better control salt levels in the dish.
- If spinach is large-leafed, chopping it helps it wilt evenly.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.
- Add a splash of broth if sauce thickens too much upon standing.
- Serve with your choice of a grain or bread for a more filling meal.
