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

Scale

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

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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.