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
Scale
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.
