Description
A quick and nutritious dish featuring spinach, creamy cannellini beans, garlic, and a splash of lemon, ready in about 25 minutes.
Ingredients
Scale
- 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