Marry Me White Bean & Spinach Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
