Creamy White Beans with Spinach
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(20)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 large shallot, (chopped)
- 4 cups spinach, (roughly chopped)
- 5 cloves garlic, (minced)
- 2 (15 oz) cans cannellini beans, (drained)
- 1 cup vegetable broth, (more if desired)
- Kosher salt and black pepper, (to taste)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup Parmesan cheese, (or nutritional yeast)
- 1 to 2 tablespoons fresh lemon juice
- Crusty bread, (for serving)
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Preparation
Step 1
In a large skillet, heat the olive oil over medium high heat. Add the shallot and cook for 3 minutes, stirring occasionally.
Step 2
Add the spinach and cook until wilted. Stir in the garlic and cook for 1 minute.
Step 3
Stir in the beans and vegetable broth. Season with salt, pepper, and crushed red pepper flakes.
Step 4
Bring to a boil and then reduce to a simmer. Let simmer for about 10 minutes, stirring occasionally. The beans will get creamy and thicken. If you want to break up some of the beans with a wooden spoon, you can.
Step 5
Stir in the Parmesan cheese (or nutritional yeast) and lemon juice. If the mixture is too thick for your liking, you can add a little extra vegetable broth.
Step 6
Serve warm with crusty bread.
Step 7
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