Marry Me White Bean & Spinach Skillet Recipe

Introduction

This Marry Me White Bean & Spinach Skillet is a creamy, comforting dish packed with flavor and wholesome ingredients. It’s perfect for a hearty dinner that’s both satisfying and easy to prepare. Enjoy the creamy texture paired with tender spinach and savory sun-dried tomatoes.

Ingredients

• 1/2 cup finely chopped shallots
• 1/2 cup drained oil-packed sun-dried tomatoes, chopped
• 2 (5-ounce) packages baby spinach
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
• 1 tablespoon chopped fresh basil or small basil leaves
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup heavy cream
• 1/2 cup unsalted vegetable broth
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry white wine
• 4 medium cloves garlic, minced (1 1/2 tablespoons)
• 1/2 teaspoon salt
• Crusty whole-wheat bread for serving (optional)

Instructions

1. Step 1: Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the chopped shallots and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
3. Step 3: Stir in the rinsed cannellini beans and chopped sun-dried tomatoes. Cook for 3-5 minutes to warm through and blend flavors.
4. Step 4: Gradually add the baby spinach, a handful at a time, stirring to wilt it down before adding more. Continue until all spinach is wilted and bright green.
5. Step 5: Pour in the vegetable broth and heavy cream. Stir to combine, then bring to a gentle simmer. Cook for 5-7 minutes until the sauce thickens slightly.
6. Step 6: Remove the skillet from heat and stir in half of the grated Parmesan cheese until melted and smooth.
7. Step 7: Season with salt and black pepper to taste. Serve immediately, garnished with remaining Parmesan and fresh basil or parsley. Pair with crusty whole-wheat bread if desired.

Tips & Variations

• For a vegan option, substitute heavy cream with coconut cream and omit Parmesan cheese or use a plant-based alternative.
• Use fresh baby kale or chard instead of spinach for a different texture and flavor.
• Add a pinch of red pepper flakes when sautéing garlic for a mild spicy kick.
• Leftovers can be served over cooked pasta or rice for a satisfying meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spinach instead of fresh?

Fresh baby spinach works best for flavor and texture. Canned spinach is much softer and watery, which may affect the dish’s consistency and taste.

Is it necessary to use white wine in the recipe?

White wine adds brightness and depth to the sauce, but you can substitute it with additional vegetable broth if you prefer to avoid alcohol.

Marry Me White Bean & Spinach Skillet Recipe

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★★★★★

4.7 from 132 reviews

A creamy, flavorful vegetarian skillet dish featuring tender cannellini beans, fresh spinach, sun-dried tomatoes, and garlic simmered in a rich Parmesan and cream sauce. Perfect for a comforting weeknight meal served with crusty whole-wheat bread.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1/2 cup finely chopped shallots
• 4 medium cloves garlic, minced (1 1/2 tablespoons)
• 2 (5-ounce) packages baby spinach
• 1/2 cup drained oil-packed sun-dried tomatoes, chopped

Beans & Dairy

• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup heavy cream

Liquids & Oils

• 2 tablespoons extra-virgin olive oil
• 1/2 cup unsalted vegetable broth
• 1/2 cup dry white wine

Herbs & Seasonings

• 1 tablespoon chopped fresh basil or small basil leaves
• 1/2 teaspoon salt

Optional

• Crusty whole-wheat bread for serving

Instructions

1. Sauté Aromatics: Heat the olive oil in a large 12-inch skillet over medium heat until shimmering. Add the finely chopped shallots and sauté for 5-7 minutes until softened and translucent, stirring occasionally to release their sweetness and create a flavorful base.
2. Add Garlic and Herbs: Add the minced garlic and chopped fresh basil to the skillet. Sauté for about 1 minute until fragrant, stirring constantly to prevent garlic from burning and to let the flavors meld.
3. Incorporate Beans and Sun-dried Tomatoes: Stir in the rinsed cannellini beans and chopped sun-dried tomatoes. Cook for 3-5 minutes to warm through and allow the flavors to combine, the tomatoes softening and infusing the mixture with their richness.
4. Wilt the Spinach: Add the baby spinach in batches, stirring continuously as each handful wilts down and reduces in volume. Continue until all the spinach is wilted and maintains a vibrant green color without becoming mushy.
5. Add Broth and Cream: Pour in the vegetable broth and heavy cream, stirring to combine into a creamy sauce. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly and flavors meld together. Taste and add salt as needed.
6. Stir in Parmesan (Optional): Remove the skillet from heat and stir in half of the grated Parmesan cheese until melted and smoothly incorporated, creating a rich and cheesy finish.
7. Season and Serve: Taste the dish one final time and adjust seasoning with additional salt or freshly ground black pepper. Serve hot, garnished with remaining grated Parmesan and extra fresh basil or parsley if desired. Accompany with crusty whole-wheat bread for dipping.

Notes

• Use no-salt-added beans to better control the sodium content.
• For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan cheese.
• Using a large 12-inch skillet helps prevent overcrowding and ensures even cooking.
• Serve immediately for the best texture; leftovers can be refrigerated and gently reheated.
• Optional red pepper flakes can add a subtle heat if desired.

Keywords: white bean skillet, spinach recipe, creamy spinach beans, vegetarian main dish, Italian skillet meal