20-Minute Creamy Garlic White Bean & Spinach Skillet

• •2 tablespoon extra-virgin olive oil
• •1 tablespoon unsalted butter
• •1 medium shallot, finely diced
• •6 garlic cloves, finely minced
• •1 teaspoon fresh thyme leaves, finely chopped
• •0.3 teaspoon red pepper flakes
• •2 cans cannellini beans (15 oz each), rinsed and drained
• •0.5 cup low-sodium vegetable broth or chicken broth
• •0.8 cup heavy cream
• •5 oz fresh baby spinach
• •0.5 cup Parmigiano-Reggiano, freshly grated
• •1 teaspoon lemon zest
• •1 tablespoon fresh lemon juice
• • to taste kosher salt
• • to taste freshly cracked black pepper

Instructions

1. 1

   Heat the olive oil and butter in a large deep skillet or cast-iron pan over medium heat until the butter is melted and foaming.

2. 2

   Add the diced shallot and cook for 2 to 3 minutes until soft and translucent. Stir in the minced garlic, chopped thyme, and red pepper flakes, cooking for about 1 minute until fragrant without letting the garlic brown.

3. 3

   Pour in the broth and heavy cream, stirring to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

4. 4

   Add the drained cannellini beans to the skillet. Using the back of a fork or potato masher, gently crush about a quarter of the beans directly in the pan to release starches and naturally thicken the sauce.

5. 5

   Simmer gently for 4 to 5 minutes, stirring occasionally, until the sauce is slightly reduced and creamy.

6. 6

   Add the fresh baby spinach in two batches, stirring until the leaves are just wilted and tender, about 2 minutes.

7. 7

   Remove the skillet from the heat. Stir in the grated Parmigiano-Reggiano, lemon zest, and fresh lemon juice until smooth and fully incorporated. Season with kosher salt and freshly cracked black pepper to taste, then serve immediately.

Chef's Tips

• 💡Mashing a small handful of the cannellini beans releases natural starches, giving the sauce an exceptionally rich and velvety texture without adding flour.
• 💡Serve alongside thick slices of warm, toasted crusty sourdough or garlic bread for dipping into the creamy sauce.
• 💡For a dairy-free variation, substitute full-fat canned coconut milk or cashew cream for the heavy cream and use nutritional yeast in place of parmesan.