This simple spinach and white beans skillet is a weeknight favorite: leafy greens, creamy cannellini beans, garlic, and a splash of lemon come together in about 25 minutes for a warm, satisfying dish. I’ve made this many times for busy evenings and sometimes serve it alongside a slice of cheesy spinach and artichoke pull-apart sourdough bread to soak up the sauce.
Why Make This Recipe
- It’s fast—ready in under 30 minutes—so it’s perfect for weeknights or a quick weekend lunch.
- Nutritious: spinach delivers iron and vitamins, while white beans add protein and fiber for a balanced meal.
- Versatile: use it as a side, a light main, or a topping for polenta or toasted bread. I love this recipe because it turns pantry staples into something fresh and comforting with minimal effort.
- Cost-effective and pantry-friendly: most ingredients are inexpensive and store well.
- Comforting and hearty, similar in spirit to a bowl of comforting hearty sausage soup with potatoes, beans, and kale, but lighter and faster.
Recipe Overview
Prep time: 8 minutes.
Cook time: 15–20 minutes.
Total time: 25–28 minutes.
Servings: 4 as a side or 2–3 as a light main.
Difficulty: Easy.
Method: Quick stovetop sauté and gentle simmer—brown aromatics, add beans and liquid, wilt spinach, finish with lemon and olive oil.
My Experience Making This Recipe
Testing this dish taught me that timing matters: add spinach at the end to keep it bright and tender. I also learned using canned beans saves time but rinsing them well prevents a starchy film and keeps flavors clean.
How to Make Spinach and White Beans
Start by heating 2 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat until shimmering. Sauté 1 small diced onion (about 1 cup) and 3 minced garlic cloves until soft and fragrant, about 3–4 minutes, then add a pinch of crushed red pepper if you like heat. Stir in two 15-oz cans of rinsed cannellini beans, 1/2 cup low-sodium chicken or vegetable broth, and simmer 5–7 minutes to meld flavors; then add 6 cups packed baby spinach and cook 1–2 minutes until just wilted. Finish with the juice of half a lemon, 1/4 teaspoon flaky sea salt (adjust to taste), and 1–2 tablespoons of good olive oil; serve immediately with crusty bread or over cooked grains.
Expert Tips for Success
- Use medium heat and don’t rush the aromatics—sweating onions for 3–4 minutes develops sweetness without browning. A heavy-bottomed skillet or a 12-inch stainless steel pan works well.
- Rinse canned beans under cold water until the runoff runs clear to remove excess starch and sodium; this prevents a gluey texture.
- Add spinach at the last minute and cover the pan for 30–45 seconds if you want it more uniformly wilted without overcooking.
- Brighten the dish with acid: always finish with fresh lemon juice or a splash of red wine vinegar to lift the flavors.
- If you want a heartier version, stir in shredded cooked chicken during the last 2 minutes—this technique is similar to how I adapt other comfort casseroles like chicken alfredo casserole with spinach and pesto for extra protein.
How to Serve Spinach and White Beans
- Serve spooned over warm polenta, farro, or brown rice for a filling vegetarian main.
- Pile it on toasted sourdough or grilled bread and top with grated Parmesan for an easy bruschetta-style meal.
- Make it a protein-rich plate by adding grilled sausage slices or a pan-seared salmon fillet.
- For a bright presentation, drizzle with high-quality olive oil, sprinkle toasted pine nuts or chopped parsley, and finish with lemon zest.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 4 days; cool to room temperature before sealing. To freeze, cool completely and pack into freezer-safe containers or heavy-duty freezer bags for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low-medium heat with a splash of water or broth, stirring often, until warmed through; avoid high heat to prevent the spinach from becoming stringy.
Recipe Variations
- Gluten-free: naturally gluten-free as written—just pair with gluten-free bread or grains.
- Dairy-free: omit grated cheese at the end or use a dairy-free Parmesan alternative.
- Add meat: fold in cooked Italian sausage or shredded rotisserie chicken for more protein.
- Roasted garlic & squash twist: roast a head of garlic at 400°F for 30–35 minutes and stir in the squeezed garlic for a sweet, mellow flavor reminiscent of a butternut squash lasagna with mushrooms and spinach flavor profile.
Nutritional Highlights
- High in fiber and plant protein from cannellini beans, which supports satiety and digestion.
- Spinach is rich in vitamins A, C, K, and iron—pairing it with lemon improves iron absorption.
- Allergen note: recipe is naturally dairy-free unless you add cheese; it is gluten-free unless served with wheat bread. A standard serving (about 1.5 cups) makes a nutrient-dense side or a light main—adjust portions if serving as the primary protein source.
Troubleshooting Common Issues
- Problem: Beans taste starchy or gluey. Solution: Rinse canned beans thoroughly under cold water and avoid over-stirring once they’re warmed.
- Problem: Spinach turns dark and soggy. Solution: Add spinach at the end and cook just until wilted (30–90 seconds), or cover briefly to steam it uniformly.
- Problem: Dish is flat or bland. Solution: Finish with fresh lemon juice, a pinch of flaky sea salt, and a drizzle of good olive oil to brighten flavors.
Frequently Asked Questions
Q: Can I use dried beans instead of canned?
A: Yes—soak and cook dried cannellini beans until tender (about 1–1.5 hours simmering or follow pressure cooker instructions). Use about 1.5 cups cooked beans to replace two 15-oz cans, and add them during the simmer step. Rinse after cooking if they released a lot of starch.
Q: How do I keep the beans from falling apart?
A: Gently fold the beans into the pan and simmer them just long enough to heat through (5–7 minutes). Use a wooden spoon to stir softly to avoid mashing; choose lower-sodium, firmer canned beans labeled “whole” for best texture.
Q: Can I make this in a slow cooker?
A: You can adapt it by combining onions, garlic, beans, and broth in a slow cooker and cooking on low for 2–3 hours, then stirring in fresh spinach for the last 10 minutes—similar technique used for slow-cooker recipes like crock-pot chicken and stuffing with green beans, though the stovetop yields brighter spinach.
Q: What herbs and cheeses pair well with this dish?
A: Fresh parsley, basil, or thyme work beautifully; add 2 tablespoons chopped herbs at the end. For cheese, grate 1–2 tablespoons of Parmesan or Pecorino over individual servings to add savory depth without overpowering the beans and spinach.
Simple Spinach and White Beans Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and nutritious dish featuring spinach, creamy cannellini beans, garlic, and a splash of lemon, ready in about 25 minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced (about 1 cup)
- 3 garlic cloves, minced
- Pinch of crushed red pepper (optional)
- 2 cans (15 oz each) cannellini beans, rinsed
- 1/2 cup low-sodium chicken or vegetable broth
- 6 cups packed baby spinach
- Juice of 1/2 lemon
- 1/4 teaspoon flaky sea salt (adjust to taste)
- 1–2 tablespoons good olive oil (for finishing)
Instructions
- Heat olive oil in a large sauté pan over medium heat until shimmering.
- Sauté diced onion and minced garlic until soft and fragrant, about 3–4 minutes.
- Add a pinch of crushed red pepper if desired.
- Stir in the rinsed cannellini beans and broth, and simmer for 5–7 minutes to meld flavors.
- Add the spinach and cook for 1–2 minutes until wilted.
- Finish with lemon juice, flaky sea salt, and olive oil; serve immediately.
Notes
Rinse canned beans well to avoid a starchy texture. Serve with crusty bread or over cooked grains for a complete meal.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop sauté and simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg