Description
This creamy spinach and white beans recipe is a quick, nutritious meal perfect for busy weeknights. Combining fresh spinach with protein-rich white beans and a luxurious creamy sauce, it offers a delightful blend of flavors and textures that’s both comforting and healthy. Ready in just 25 minutes, it’s an easy dish that suits both vegetarian and vegan diets when prepared with coconut milk.
Ingredients
Scale
Vegetables and Herbs
- 5 cups fresh chopped spinach
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (for garnish)
Pantry Items
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1 can white beans (canned, drained, rinsed)
- 1 cup vegetable broth (gluten-free if needed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (freshly squeezed)
Dairy or Alternative
- 1/2 cup heavy cream or coconut milk (use coconut milk for a vegan option)
Instructions
- Heat the Olive Oil and Sauté Aromatics: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the minced garlic and 1/4 teaspoon of red pepper flakes, sautéing for about 1 minute until fragrant but not browned to release their flavors.
- Add the Spinach: Gradually add the fresh chopped spinach to the skillet, stirring frequently as it wilts. Continue cooking for about 3-5 minutes until all the spinach is tender and cooked down.
- Incorporate White Beans and Broth: Add the drained and rinsed white beans to the skillet along with 1 cup of vegetable broth. Stir to combine and allow the mixture to simmer gently for 5 minutes so the beans absorb some flavor and the liquid reduces slightly.
- Add Cream and Seasonings: Pour in 1/2 cup of heavy cream or coconut milk to create a creamy texture. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring well. Let the mixture cook for another 3 minutes to heat through and thicken slightly.
- Finish with Lemon Juice and Garnish: Remove the skillet from heat and stir in 1 tablespoon of freshly squeezed lemon juice to brighten the flavors. Garnish with 1/4 cup of fresh parsley before serving.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk.
- Adjust red pepper flakes to taste or omit for a milder dish.
- Serve this dish over cooked pasta, rice, or with crusty bread for a complete meal.
- Use fresh spinach for best flavor, but frozen spinach works if thoroughly drained.
- To make it gluten-free, ensure vegetable broth is labeled gluten-free.
