Creamy White Beans with Spinach & Parmesan

Introduction

The kitchen smells like garlic and warm olive oil — a little crackle, then that soft, nutty aroma of Parmesan rising up. I love making Creamy White Beans with Spinach & Parmesan on chilly nights when I want something simple and satisfying. This always takes me back to Sunday dinners.

For a weekday twist, I sometimes serve it with a quick batch of bran muffins with applesauce to mop up the sauce.

Why You’ll Love This

• Ready in about 25 minutes — weeknight hero.
• Budget-friendly pantry beans + fresh greens.
• Creamy and savory, yet light enough for a late dinner.
• Kid-approved texture; adults love the Parmesan finish.

Quick Recipe Snapshot

• Servings: 3–4
• Prep time: 5 minutes
• Cook time: 20 minutes
• Total time: 25 minutes
• Skill level: Easy
• Taste: savory + silky parmesan

Warm confidence: follow the short steps, and you’ll have a cozy skillet supper in under 30 minutes.

Ingredients You’ll Need

• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and pepper to taste
• Fresh lemon juice (optional, for serving)

Chef notes:

• Fresh garlic = bigger flavor
• Use low-sodium broth to control salt
• Full-fat cream = richer finish

How to Make It

1. First, heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers. Add the minced garlic and sauté for 1–2 minutes until fragrant and soft; watch so it doesn’t brown.
2. Next, stir in the drained white beans and let them warm for 2–3 minutes; you’ll hear a light sizzle and see the beans take a glossy coat.
3. Then pour in 1 cup broth and bring to a gentle simmer; let it cook about 5 minutes so the beans soften and flavors mingle.
4. Meanwhile, add the chopped spinach and cook 2–3 minutes until fully wilted; it will shrink quickly and turn bright green.
5. Reduce the heat to low and stir in 1/2 cup heavy cream; simmer 2–3 more minutes until the sauce thickens slightly and coats the spoon.
6. Finally, remove from heat and fold in 1/2 cup grated Parmesan; season with salt and pepper, and add a squeeze of lemon if you want brightness. Serve warm with an extra drizzle of olive oil and more Parmesan.

Tip cue: the sauce is done when it lightly coats the back of a spoon and the beans feel creamy, not grainy.

For a cozy pairing, I often set a skillet beside a plate of creamy honey butter corn for contrast.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use canned beans but rinse and dry them slightly for better browning.
2. Common mistake + fix: If the sauce feels thin, simmer a minute longer off the heat with the lid off to reduce; don’t overheat or cream can split.
3. Simple variation: Add a pinch of red pepper flakes or a little thyme for warmth.

Serving Ideas

• Weeknight dinner: Spoon over toasted sourdough and top with extra Parmesan.
• Brunch upgrade: Serve with a fried egg and a scatter of chili flakes.
• Holiday side: Swap chicken broth for turkey pan juices for a festive twist.
• Light lunch: Toss into a mixed grain bowl with roasted vegetables.
• Garnish idea: Lemon zest, cracked black pepper, and a drizzle of good olive oil.

I also like it alongside garlic parmesan chicken and potatoes skillet for a full, comforting plate.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in a shallow container up to 2 months (texture softens slightly).
• Reheat: Gently warm on the stove with a splash of broth to loosen the sauce.
  Leftover idea: Fold into a warm wrap with kale and roasted red pepper.

Creamy White Beans with Spinach & Parmesan

A creamy and savory dish made with white beans, fresh spinach, and Parmesan cheese, ready in about 25 minutes. Perfect for a cozy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced Fresh garlic = bigger flavor
• 4 cups fresh spinach, roughly chopped
• 1 cup vegetable or chicken broth Use low-sodium broth to control salt
• 1/2 cup heavy cream (or coconut milk for a dairy-free option) Full-fat cream = richer finish
• 1/2 cup grated Parmesan cheese, plus more for serving
• to taste Salt and pepper
• to taste Fresh lemon juice (optional, for serving)

Method

 

Preparation

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
2. Add the minced garlic and sauté for 1–2 minutes until fragrant and soft; watch so it doesn’t brown.

Cooking

1. Stir in the drained white beans and let them warm for 2–3 minutes; you’ll hear a light sizzle and see the beans take a glossy coat.
2. Pour in 1 cup broth and bring to a gentle simmer; cook about 5 minutes so the beans soften and flavors mingle.
3. Add the chopped spinach and cook 2–3 minutes until fully wilted.
4. Reduce heat to low and stir in 1/2 cup heavy cream; simmer 2–3 more minutes until the sauce thickens slightly and coats the spoon.
5. Remove from heat and fold in 1/2 cup grated Parmesan; season with salt and pepper, and add a squeeze of lemon if desired.
6. Serve warm with an extra drizzle of olive oil and more Parmesan.

Notes

For a cozy pairing, serve alongside creamy honey butter corn. Store in an airtight container for 3–4 days in the fridge or freeze for up to 2 months.

FAQs

Q: Can I make this ahead?
A: Yes — make up to a day ahead and gently reheat with a little broth; add fresh Parmesan just before serving.

Q: What can I substitute for cream?
A: Use coconut milk for a dairy-free option, or Greek yogurt stirred in off heat for tangy creaminess; avoid boiling after yogurt.

Q: How do I know when it’s done?
A: The beans should be soft but intact, the spinach wilted, and the sauce should lightly coat a spoon.

Q: Can I freeze Creamy White Beans with Spinach & Parmesan?
A: You can freeze it, but note the cream may separate slightly; reheat slowly and stir in fresh cream or cheese if needed.

For a sweet finish later, try a slice of delicious creamy coconut cake.

Final Thoughts

I make this dish when I want something that feels like a warm hug without fuss. It’s forgiving, quick, and full of simple flavors that comfort and satisfy. Tweak the herbs, add a splash of lemon, and make it your own — you’ll find it comes together the way good home cooking should: easy, honest, and delicious. Creamy White Beans with Spinach & Parmesan

Conclusion

If you’d like another take on this idea, I enjoy comparing recipes like Creamy White Beans with Spinach – Two Peas & Their Pod for texture and seasoning notes. Also, this version from Creamy Skillet White Beans with Parmesan – Familystyle Food offers nice variations to try.