I love making Spinach and White Beans for a quick, nutritious meal. This dish is not only delicious but also packed with flavor and easy to whip up. Whether I need something light for lunch or a cozy dinner, this recipe fits the bill perfectly.
Growing up, my dad, James, always encouraged me to cook with fresh ingredients. I remember countless afternoons in the kitchen with him, and this dish brings back those lovely memories of cooking together.
What You’ll Need
- 2 cups fresh spinach, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or coconut milk for a vegan option)
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
My Trusted Kitchen Tools
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Serving bowl
Bringing It All Together
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted.
- Stir in the white beans and vegetable broth, bringing the mixture to a gentle simmer.
- Cook for an additional 5 minutes to let the flavors meld.
- Reduce the heat to low and stir in the heavy cream (or coconut milk).
- Season with salt, pepper, and lemon juice, mixing well.
- Cook for another 2-3 minutes until heated through.
- Remove from heat and garnish with fresh parsley before serving.
Making It Your Own (Swaps & Ideas)
You can easily swap out the white beans for chickpeas or lentils. For added texture, throw in some chopped bell peppers or zucchini. If you prefer a spicier dish, add more red pepper flakes or a dash of hot sauce.
How We Love to Serve It
I love to serve this dish over a bed of rice or with crusty bread on the side. It makes a lovely light dinner or a filling lunch. Pair it with a crisp salad for a complete meal!
A Few Tips For Success
Make sure to rinse the white beans well to remove any canning liquid. This improves the taste of the dish. For the best flavor, use fresh spinach. If you can, choose organic vegetables for a healthier option.
Saving Some For Later
This dish stores well in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop to enjoy it again. You can also freeze it. Just remember to leave out the cream if you plan to freeze it; add it back in when you reheat.
From My Kitchen to Yours
I hope this recipe brings joy and warmth to your home, just as it does to mine. Cooking is not just about the food; it’s about the memories we create along the way. Enjoy every bite!
Your Questions, Answered
What can I substitute for the cream in Spinach and White Beans?
You can use coconut milk for a vegan option. It adds a nice richness without dairy. Other alternatives include cashew cream or almond milk for a lighter version.
Can I use frozen spinach in Spinach and White Beans?
Yes, frozen spinach works well! Just make sure to thaw it and drain any excess water before adding it to the skillet. This will ensure your dish stays flavorful.
How do I make Spinach and White Beans more filling?
To make it heartier, consider adding cooked pasta, quinoa, or a grain of your choice. These additions will turn the dish into a more substantial meal while still keeping it delicious.
Print
Spinach and White Beans
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and nutritious meal featuring fresh spinach and white beans, perfect for lunch or dinner.
Ingredients
- 2 cups fresh spinach, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or coconut milk for a vegan option)
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted.
- Stir in the white beans and vegetable broth, bringing the mixture to a gentle simmer.
- Cook for an additional 5 minutes to let the flavors meld.
- Reduce the heat to low and stir in the heavy cream (or coconut milk).
- Season with salt, pepper, and lemon juice, mixing well.
- Cook for another 2-3 minutes until heated through.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Rinse the white beans well and use fresh spinach for the best flavor. This dish can be made heartier with additions like pasta or grains.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 15mg
Keywords: Spinach, White Beans, Vegetarian, Quick Meal, Healthy Recipe