White bean with spinach skillet
A vegetarian twist on the classic “Marry Me Chicken,” this skillet features fiber-rich white beans and tender spinach simmered in a luscious sun-dried tomato cream sauce. Perfectly paired with crusty whole-grain bread to soak up every bit of the flavorful sauce.
Ingredients
2 tablespoons extra-virgin olive oil
½ cup finely chopped shallots
½ cup oil-packed sun-dried tomatoes, drained and chopped
4 medium 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 chopped fresh basil or small basil leaves
Crusty whole-wheat bread for serving (optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped shallots and sun-dried tomatoes. Cook, stirring frequently, until the shallots soften, about 3 minutes.
Stir in the minced garlic and salt, cooking until fragrant, about 30 seconds.
Pour in the white wine, increase the heat to medium-high, and cook, stirring often, until the wine nearly evaporates, about 2 minutes.
Add the baby spinach to the skillet. Cook, stirring occasionally, until the spinach begins to wilt, about 2 minutes.
Stir in the cannellini beans and vegetable broth. Cook gently until heated through and the spinach is fully wilted, about 2 minutes.
Remove the skillet from the heat. Stir in the heavy cream and ⅓ cup of Parmesan cheese until well combined.
Sprinkle the top evenly with the remaining 2 tablespoons plus 2 teaspoons Parmesan cheese. Garnish with fresh basil.
Serve warm with crusty whole-wheat bread to scoop up the delicious sauce.
- Pro Tip
For the best flavor and texture, don’t rush the wine reduction — letting it cook down concentrates the sauce’s taste. Also, add the cream off the heat to prevent curdling and keep the sauce silky smooth.
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