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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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.