Creamy Spinach White Beans

This hearty spinach and white beans dish has become my weeknight dinner lifesaver when I need something nutritious and satisfying in under 30 minutes. The combination of creamy beans and vibrant greens creates a meal that feels both comforting and wholesome.

I first created this recipe during a particularly busy week when I needed quick healthy meals. What started as a simple pantry cleanout has become one of my most requested dishes when friends come over for a casual dinner.

Ingredients

• Fresh spinach A nutritional powerhouse that wilts down beautifully and absorbs all the flavors in the dish
• White beans Creamy and protein rich providing satisfying texture and making this dish substantial
• Olive oil Use a good quality extra virgin for best flavor as it creates the foundation
• Garlic Fresh minced garlic adds essential aromatic depth choose firm cloves without any sprouting
• Red pepper flakes Optional but adds a pleasant warmth that balances the creamy elements
• Vegetable broth Creates a flavorful liquid base look for low sodium varieties to control salt
• Heavy cream Or coconut milk for vegans adds luxurious richness and brings everything together
• Lemon juice Brightens all the flavors with necessary acidity use fresh not bottled
• Fresh parsley The finishing touch that adds color and a fresh herbaceous note

Step-by-Step Instructions

Sauté Aromatics

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add minced garlic and red pepper flakes, stirring constantly for exactly one minute. Watch carefully as garlic burns quickly and will turn bitter. You want it just golden and fragrant which will create the aromatic foundation for the entire dish.

Wilt The Spinach

Add chopped spinach to the fragrant oil in batches if needed. Stir frequently with tongs or a wooden spoon for 2 to 3 minutes until all the spinach has wilted down significantly. The volume will reduce dramatically as the water cooks out of the leaves.

Build The Base

Gently add the drained and rinsed white beans along with vegetable broth to the wilted spinach. Bring everything to a gentle simmer where small bubbles appear around the edges. Cook for 5 full minutes allowing the beans to absorb the garlicky flavors while the broth reduces slightly.

Create Creaminess

Reduce the heat to low ensuring the mixture isn't boiling. Slowly pour in the heavy cream or coconut milk while stirring continuously to prevent curdling. Season thoughtfully with salt pepper and fresh lemon juice tasting as you go to achieve the perfect balance.

Finish And Serve

Allow everything to heat through for another 2 to 3 minutes until the sauce has thickened slightly but remains silky. Remove from heat immediately to prevent overcooking. Sprinkle generously with fresh parsley before serving in warmed bowls.

Bookmark

The first time I served this to my family I used beans I had cooked from scratch rather than canned and the texture was incredible. While canned beans work perfectly for quick meals I sometimes make a double batch of white beans on the weekend just so I can make this dish with extra creamy homemade beans during the week.

Make It Your Own

This versatile recipe welcomes adaptations based on what you have available. Baby kale works beautifully in place of spinach offering a slightly heartier texture that stands up to the creamy sauce. For additional protein consider adding Italian sausage slices sautéed before the garlic step or top with a poached egg for a complete meal.

Storage Tips

This spinach and white bean dish keeps remarkably well in an airtight container in the refrigerator for up to three days. The flavors actually improve overnight as they meld together. When reheating add a splash of broth or water and warm gently over low heat stirring occasionally to prevent scorching. The cream may separate slightly but will come back together with gentle stirring.

Serving Suggestions

While delicious on its own this dish transforms into a complete meal with some thoughtful pairings. Serve alongside crusty sourdough bread for soaking up the creamy sauce or over cooked farro or quinoa for added whole grains. For a beautiful presentation place in shallow bowls and top with toasted pine nuts and a drizzle of high quality olive oil.

Recipe Q&A

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this dish. Thaw completely and squeeze out excess moisture before adding to the skillet. You may need to reduce the cooking time slightly since frozen spinach is already wilted.

→ What type of white beans work best?

Cannellini beans (white kidney beans) are ideal for their creamy texture, but navy beans or great northern beans work excellently too. Any white bean variety will provide a similar result with slight texture differences.

→ How can I make this dish more substantial?

For a heartier meal, add cooked chicken, shrimp, or Italian sausage. You can also serve it over pasta, rice, or with crusty bread. Adding additional vegetables like mushrooms or artichoke hearts works well too.

→ Can this be prepared ahead of time?

Yes, this dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water if it seems dry, and warm gently on the stovetop or microwave.

→ Is this dish naturally gluten-free?

Yes, this spinach and white beans dish is naturally gluten-free. Just be sure to check your vegetable broth ingredients, as some commercial brands may contain trace gluten or additives that aren't gluten-free.

→ What can I substitute for the vegetable broth?

Chicken broth works well as a substitute if you're not following a vegetarian diet. For a simple alternative, you can use water with a bouillon cube or water with a splash of white wine for added flavor.