Smart Recipe Kitchen

2026-05-04

This creamy spinach white bean skillet is a quick stovetop meal that works for lunch or a light dinner with toast or rice. Serves 4.

Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 cup low-sodium vegetable broth
• 1/2 cup half-and-half
• 4 cups baby spinach
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup grated Parmesan
• 1 tablespoon lemon juice

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 4 to 5 minutes until softened.
2. Stir in the garlic and thyme, then add the beans and broth. Simmer 5 minutes.
3. Reduce heat to low and stir in the half-and-half, spinach, salt, and pepper. Cook until the spinach wilts.
4. Stir in the Parmesan and lemon juice. Simmer 1 to 2 minutes until slightly thickened.
5. Serve hot with crusty bread, cooked rice, or roasted potatoes.

Why it works:

The beans make the skillet filling, while the broth and cream create enough sauce to feel comforting without becoming heavy.

Timing:

Prep 10 minutes, cook 15 minutes, total about 25 minutes.