Creamy Spinach and White Bean Skillet

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 ounces) white beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons breadcrumbs, toasted

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add white beans, spinach, vegetable broth, almond milk, and smoked paprika. Season with salt and pepper.
5. 5 Bring to a gentle simmer and cook until spinach is wilted and the mixture thickens, about 10 minutes.
6. 6 Stir in Parmesan cheese if using, until melted.
7. 7 Sprinkle with toasted breadcrumbs before serving.

Equipment

• Large skillet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Stir in some sun-dried tomatoes for extra flavor.

Substitutions

• Substitute almond milk with any milk alternative like soy or oat milk.
• Use canned spinach if fresh is unavailable.

Pairings

• A zesty lemon vinaigrette salad
• Warm crusty bread

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in a dry pan until golden before sprinkling over the top.
• If you prefer a smoother texture, use an immersion blender to partially blend the beans and sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of milk or broth to restore creaminess.

Serving Suggestions

• Pair with a crusty bread or garlic toast.
• Serve alongside a fresh green salad.

FAQ