Creamy White Beans & Spinach Skillet

Ingredients

2 cans (15 oz / 425 g each) cannellini or Great Northern beans, drained and rinsed
4 cups fresh spinach
3 cloves garlic, minced
1 small onion, finely chopped
1 tbsp olive oil
1 cup vegetable broth
½ cup heavy cream
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp red pepper flakes, optional
½ tsp salt, or to taste
¼ tsp black pepper
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
Extra Parmesan and parsley for serving

Full Instructions

1. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30–60 seconds.

2. Add the beans
Stir in the drained white beans, vegetable broth, Italian seasoning, black pepper, and red pepper flakes. Simmer for 5 minutes.

3. Make it creamy
Lightly mash about ¼ of the beans directly in the skillet. This naturally thickens the sauce. Stir in the heavy cream and Parmesan.

4. Add spinach
Add spinach in handfuls, stirring until wilted, about 2–3 minutes.

5. Finish the dish
Reduce the heat to low. Add lemon juice and taste for salt. Simmer for another 1–2 minutes until creamy and thick.

6. Garnish and serve
Top with fresh parsley, Parmesan, a drizzle of olive oil, and a pinch of red pepper flakes.

Nut Information

Nuts in the basic recipe: None
Peanuts: None
Tree nuts: None
Dairy: Yes — heavy cream and Parmesan
Gluten: Naturally gluten-free, but check vegetable broth and other packaged ingredients
Soy: Not normally present, but check packaged broth
Egg: None
Sesame: None

Nut-free tip: If preparing this for someone with a serious nut allergy, check every packaged ingredient for allergen statements and cross-contact warnings.

Common Questions

Q: Can I use frozen spinach?
Yes. Thaw and squeeze out excess water before adding it.

Q: Can I make it without cream?
Yes. Use additional broth and mash more beans for a creamy texture, or substitute unsweetened coconut milk.

Q: What beans work best?
Cannellini beans are ideal, but Great Northern or navy beans also work well.

Q: Can I make it vegan?
Yes. Replace heavy cream with unsweetened plant cream and Parmesan with nutritional yeast or a vegan Parmesan alternative.

Q: Can I add chicken?
Absolutely. Add cooked shredded or sliced chicken for extra protein.

Q: How do I make it thicker?
Mash more of the beans while simmering, or cook uncovered for a few additional minutes.

Q: What should I serve with it?
Crusty bread, toasted sourdough, rice, pasta, or roasted vegetables are excellent choices.

Q: How long does it keep?
Refrigerate in an airtight container for up to 3–4 days. Reheat gently with a splash of broth or water.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.