Spinach with white beans
A comforting, vegetarian twist on the beloved “Marry Me Chicken.” This version swaps the chicken for creamy white beans and tender spinach, all simmered in a rich sun-dried tomato cream sauce. It’s the kind of dish you’ll want to scoop up to the last bite—preferably with a piece of crusty whole-grain bread.
Ingredients
2 tablespoons extra-virgin olive oil
½ cup finely chopped shallots
½ cup oil-packed sun-dried tomatoes, drained and chopped
4 garlic cloves, minced (about 1½ tablespoons)
½ teaspoon salt
½ cup dry white wine
2 (5-ounce) packages baby spinach
2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
½ cup unsalted vegetable broth
½ cup heavy cream
½ cup grated Parmesan cheese, divided
1 tablespoon fresh basil, chopped (or small basil leaves)
Crusty whole-wheat bread, for serving (optional)
Instructions
Step 1:
Heat olive oil in a large skillet over medium heat. Add shallots and sun-dried tomatoes and cook, stirring frequently, until shallots soften, about 3 minutes.
Step 2:
Add the garlic and salt, and sauté until fragrant, about 30 seconds.
Step 3:
Pour in the white wine. Turn heat up to medium-high and let it simmer, stirring occasionally, until the liquid is almost fully reduced, about 2 minutes.
Step 4:
Add spinach to the skillet and cook, stirring until it begins to wilt, about 2 minutes.
Step 5:
Stir in the cannellini beans and vegetable broth. Cook until everything is heated through and the spinach is fully wilted, another 2 minutes.
Step 6:
Remove the skillet from heat. Stir in the heavy cream and ⅓ cup of the Parmesan cheese until smooth and combined.
Step 7:
Sprinkle the remaining Parmesan evenly over the top and garnish with chopped basil. Serve warm, with crusty bread if desired.
- Pro Tip
Want a thicker, richer sauce? Let the cream simmer gently for 1–2 minutes after adding (before removing from heat). This helps it reduce slightly and blend more deeply with the Parmesan for an ultra-luxurious finish.
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