Description
A creamy and flavorful dish made with white beans and fresh spinach, perfect as a main or side.
Ingredients
- 2 cans (15 oz / 425 g each) cannellini or Great Northern beans, drained and rinsed
- 1 tablespoon (15 mL) olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ teaspoon (2.5 mL) Italian seasoning
- ¼ teaspoon (1.25 mL) red pepper flakes, optional
- 1 cup (240 mL) vegetable or chicken broth
- ½ cup (120 mL) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 4 cups (120 g) fresh baby spinach
- ½ teaspoon (2.5 mL) salt, or to taste
- ¼ teaspoon (1.25 mL) black pepper
- 1 tablespoon (15 mL) fresh lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds.
- Stir in the drained beans and broth. Bring to a gentle simmer and cook for 5 minutes.
- Reduce the heat to low and stir in the heavy cream and Parmesan. Simmer for 2–3 minutes, stirring until the sauce is smooth and slightly thickened.
- Add the spinach a handful at a time. Stir until wilted, about 2–3 minutes.
- Add salt, black pepper, and lemon juice. Stir well. If the sauce is too thick, add a splash of broth.
- Garnish with fresh parsley and extra Parmesan. Serve warm with crusty bread, over rice, or as a hearty side dish.
Notes
- For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
- Adjust the level of red pepper flakes according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg