Marry Me White Bean & Spinach Skillet Recipe

Introduction

The Marry Me White Bean & Spinach Skillet is a creamy, flavorful one-pan dish that combines tender cannellini beans, fresh spinach, and sun-dried tomatoes in a rich sauce. It’s simple to make, packed with nutrients, and perfect for an easy weeknight dinner that feels special.

Ingredients

• 1 tablespoon olive oil (extra virgin preferred)
• 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

1. Step 1: Heat the olive oil in a large skillet over medium heat until shimmering. Add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add the minced garlic, dried oregano, and red pepper flakes if using. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
3. Step 3: Stir in the rinsed cannellini beans and chopped sun-dried tomatoes. Cook for 3-5 minutes, allowing the flavors to meld and the tomatoes to soften slightly.
4. Step 4: Add the fresh spinach in batches, stirring continuously to wilt it before adding more, until all the spinach is tender and bright green.
5. 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 blend.
6. Step 6: Remove the skillet from heat and stir in the grated Parmesan cheese if using, until melted and smooth.
7. Step 7: Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Tips & Variations

• For a vegan version, substitute coconut cream for heavy cream and use nutritional yeast or vegan Parmesan instead of regular cheese.
• If you prefer a milder garlic flavor, use roasted garlic instead of fresh minced garlic.
• Try swapping sun-dried tomatoes with roasted red peppers for a sweeter but less tangy flavor.
• Use frozen spinach if fresh is unavailable, but be sure to thaw and squeeze out excess moisture before adding.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of cannellini?

Yes, Great Northern or navy beans work well as substitutes, though cannellini beans offer the creamiest texture ideal for this dish.

Can I prepare this dish in advance?

Yes, you can make it ahead and refrigerate. Reheat gently before serving to maintain the creamy texture and fresh flavors.

Marry Me White Bean & Spinach Skillet Recipe

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★★★★★

4.8 from 115 reviews

This Marry Me White Bean & Spinach Skillet is a creamy, flavorful one-pan dish perfect for a quick and nourishing meal. Featuring tender cannellini beans, vibrant spinach, and sun-dried tomatoes in a luscious garlic-oregano cream sauce, it’s simple yet elegant. Ideal for vegetarians and easily adaptable to vegan diets, this skillet recipe blends Mediterranean-inspired flavors with creamy textures, all made on the stovetop for effortless cooking and cleanup.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced

Herbs & Spices

• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Main Ingredients

• 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

Liquids and Cream

• 1/2 cup low-sodium vegetable broth
• 1/4 cup heavy cream or coconut cream for vegan option

Cheese (Optional)

• 1/4 cup grated Parmesan cheese, plus more for serving (optional, omit for vegan)

Instructions

1. Sauté Aromatics: Heat the olive oil in a large 12-inch skillet over medium heat until shimmering. Add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally to prevent sticking. This step develops the sweetness and depth for the dish’s flavor base.
2. Add Garlic and Spices: Stir in the minced garlic, dried oregano, and optional red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic. Stir constantly and reduce heat if necessary to preserve flavor balance.
3. Incorporate Beans and Sun-dried Tomatoes: Add the rinsed cannellini beans and chopped sun-dried tomatoes to the skillet. Stir well to combine and cook for 3-5 minutes so the beans warm through and the tomatoes soften slightly, allowing flavors to meld.
4. Wilt the Spinach: Gradually add the roughly chopped spinach in batches, stirring continuously to help it wilt evenly. Continue until all the spinach has wilted and turned bright green, taking care not to overcook to maintain tender texture and vibrant color.
5. Add Broth and Cream: Pour in the vegetable broth and heavy cream or coconut cream. Stir to combine and bring the mixture to a gentle simmer. Cook for 5-7 minutes until the sauce slightly thickens and all flavors meld together. Taste and adjust seasoning with salt and black pepper as needed.
6. Stir in Parmesan (Optional): Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smoothly incorporated into the sauce, creating a rich, cheesy finish.
7. Season and Serve: Do a final taste test and adjust salt and pepper accordingly. Serve immediately while hot and creamy, garnished with additional Parmesan cheese and fresh herbs like parsley or basil for brightness and presentation.

Notes

• Use fresh and high-quality ingredients for the best flavor, especially fresh spinach and good-quality canned beans.
• For a vegan version, substitute heavy cream with full-fat coconut cream and Parmesan cheese with nutritional yeast or vegan cheese alternatives.
• Rinsing and draining canned beans reduces excess sodium and improves texture.
• If using dry-packed sun-dried tomatoes, rehydrate them in hot water before chopping.
• Adjust the amount of red pepper flakes or omit according to your desired spice level.
• Skillet size matters: using a 12-inch pan ensures even cooking and easy stirring.
• Don’t overcook spinach; it should be wilted but retain some texture and vibrant color.
• Feel free to swap spinach with kale or Swiss chard, though cooking time may increase slightly.

Keywords: white bean skillet, spinach skillet recipe, creamy white beans, vegetarian skillet, marry me recipe, easy one-pot meal, stovetop recipe, Mediterranean vegetarian dish