Description
Creamy, bright, and ridiculously simple — this skillet combines tender white beans, sun-dried tomatoes, and a pile of wilted spinach in a silky sauce. Below is the same recipe reworded and restructured for clarity and easy following.
Ingredients
Scale
- 1 tbsp extra-virgin olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 2 cloves garlic, finely chopped
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional — for heat)
- 1 (14.5 oz) can cannellini beans, drained and rinsed
- ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped (rehydrated dry-pack tomatoes work too)
- 5 oz fresh spinach, roughly chopped (baby spinach is perfect)
- ½ cup low-sodium vegetable broth (or water)
- ¼ cup heavy cream, or ¼ cup full-fat coconut cream for a vegan version
- ¼ cup freshly grated Parmesan, plus extra for serving (optional — omit for vegan)
- Salt and freshly ground black pepper, to taste
Substitutions & swaps: Great Northern or navy beans can replace cannellini. Use cashew cream or plant-based cream in place of dairy cream. Nutritional yeast makes a good vegan alternative to Parmesan.
Instructions
- Warm the oil. Place a large (10–12 inch) skillet over medium heat. Add the olive oil and heat until it shimmers.
- Sweat the onion. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent — about 5–7 minutes. Don’t rush this step; softened onion adds real depth.
- Add garlic & herbs. Stir in the garlic, oregano, and red pepper flakes (if using) and cook for about 30–60 seconds, just until aromatic. Watch the garlic so it doesn’t burn.
- Introduce beans & tomatoes. Add the drained cannellini beans and the chopped sun-dried tomatoes. Stir to coat the beans in the aromatics and let everything warm through for 3–5 minutes.
- Wilt the spinach. Toss in the spinach a handful at a time, stirring until each batch collapses. Continue until all the spinach has wilted and turned bright green.
- Make the sauce. Pour in the vegetable broth and add the cream. Bring the mixture to a gentle simmer and let it cook for 5–7 minutes, stirring occasionally, until the sauce thickens a touch and flavors meld.
- Finish with cheese and seasoning. Remove the pan from heat and stir in the grated Parmesan, if using, until melted and silky. Season with salt and freshly cracked black pepper to your taste.
- Serve. Spoon the skillet over toasted bread, pasta, polenta, or grain of choice. Garnish with extra Parmesan or chopped fresh parsley.
Bold tip: Taste before adding salt — canned beans and broth can already be salty.
Notes
- Quick notes & helpful tweaks
- If using frozen spinach, thaw fully and squeeze out excess water before adding.
- For a richer flavor, mash a few beans in the pan with the back of a spoon to thicken the sauce.
- Want a lighter finish? Replace heavy cream with a splash of half-and-half or extra broth.
- Add a squeeze of lemon at the end to brighten the whole dish.
- Make-ahead & storage
- Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 60mg