Marry Me White Bean & Spinach Skillet
A one-pan vegetarian dinner winner, perfect for a quick, meatless weeknight meal. Creamy white beans marry with tangy sun-dried tomatoes, garlic and sweet shallots in a rich, velvety sauce. Any creamy white bean works, or use chickpeas; kale or Swiss chard can stand in for the spinach.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped shallots
- 1/2 cup chopped sun-dried tomatoes
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 cup white wine
- 2 (5-ounce) packages baby spinach
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- 1/2 cup broth
- 1/2 cup heavy cream
- 1/3 cup plus 2 tablespoons plus 2 teaspoons grated Parmesan, divided
- 1 tablespoon chopped fresh basil
- Crusty bread, for serving (optional)
Directions
- Heat the oil in a large skillet over medium heat. Add the shallots and sun-dried tomatoes; cook, stirring often, until the shallots are softened, about 3 minutes.
- Add the garlic and salt; stir until fragrant, about 30 seconds. Add the wine and increase heat to medium-high; cook, stirring often, until the wine is almost fully reduced, about 2 minutes.
- Add the spinach; cook, stirring, until starting to wilt, about 2 minutes. Add the rinsed beans and broth; cook, stirring gently, until heated through and the spinach is wilted, about 2 minutes.
- Remove from heat; stir in the cream and 1/3 cup Parmesan. Sprinkle evenly with the remaining Parmesan and the basil. Serve with crusty bread, if desired.
Notes
- Rinse the canned beans before adding them; otherwise they can become sticky or slimy.
Source: EatingWell