Name: Marry Me White Bean & Spinach Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 1 (14.5 ounce) can cannellini beans, rinsed and drained; 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped; 5 ounces fresh spinach, roughly chopped; 1/2 cup low-sodium vegetable broth; 1/4 cup heavy cream or coconut cream for vegan option; 1/4 cup grated Parmesan cheese, plus more for serving (optional, omit for vegan); Salt and freshly ground black pepper to taste

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Introduction

This Marry Me White Bean & Spinach Skillet is a comforting and creamy one-pan meal bursting with Mediterranean flavors. Featuring tender cannellini beans, sun-dried tomatoes, and fresh spinach, it comes together quickly for an easy weeknight dinner that feels special.

A close-up view of a black cast iron skillet filled with creamy pasta. The dish has multiple layers including a rich, light orange sauce coating the pasta, wilted dark green spinach leaves scattered throughout, and pieces of browned chicken mixed in. On top, there are sun-dried tomatoes adding deep red spots, and a sprinkle of sesame-like seeds for texture. A wooden spoon is scooping some pasta from the skillet. The background is a white marbled surface with two small white bowls nearby, one containing ground herbs and the other grated cheese, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 (14.5 ounce) can cannellini beans, rinsed and drained
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
5 ounces fresh spinach, roughly chopped
1/2 cup vegetable broth
1/4 cup heavy cream or coconut cream for vegan option
1/4 cup grated Parmesan cheese, plus more for serving (optional, omit for vegan)
Salt and black pepper to taste

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat until it shimmers. Add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Step 2: Add the minced garlic, dried oregano, and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning the garlic.
Step 3: Stir in the rinsed cannellini beans and chopped sun-dried tomatoes. Cook for 3-5 minutes to warm through and allow the flavors to meld together.
Step 4: Gradually add the chopped spinach in batches, stirring and allowing each addition to wilt before adding more. Continue until all spinach is wilted and bright green.
Step 5: Pour in the vegetable broth and heavy cream (or coconut cream). Stir to combine and bring to a gentle simmer. Cook for 5-7 minutes until the sauce thickens slightly and flavors are well blended. Season with salt and black pepper to taste.
Step 6: Remove the skillet from heat and stir in the grated Parmesan cheese (if using) until melted and smooth.
Step 7: Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan and fresh herbs if desired.

Tips & Variations

For a vegan version, substitute heavy cream with coconut cream and omit Parmesan or replace it with nutritional yeast for a cheesy flavor.
Use baby spinach for a more tender texture or swap in kale or Swiss chard, allowing extra time for wilting.
Try roasted red peppers instead of sun-dried tomatoes for a different flavor profile.
If using dry-packed sun-dried tomatoes, soak them in hot water before chopping to soften.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

The image shows a black skillet filled with a thick, creamy dish made of white beans, wilted dark green spinach leaves, and small brown crispy pieces likely of bacon or pancetta, all mixed in a light yellowish sauce with visible specks of black pepper on top. The beans are plump and slightly shiny, scattered evenly throughout the dish, while the spinach pieces are soft and slightly glossy, sitting among the beans. The crispy brown bits add a textured contrast, sprinkled evenly and giving a slightly rough appearance. A silver spoon is partially submerged on the right side of the skillet. The skillet sits on a white marbled surface, adding a clean background to the warm, hearty dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, Great Northern beans or navy beans are good substitutes, though cannellini beans are preferred for their creamy texture.

Can I make this skillet ahead of time?

Yes, this dish reheats well. Prepare it in advance and store it properly chilled, then reheat gently before serving to preserve the creamy sauce and vibrant spinach.