Creamy, cozy, and utterly crave-worthy—this Marry Me White Bean & Spinach Skillet is the ultimate weeknight comfort food. Tender cannellini beans and fresh spinach soak up a rich Parmesan cream sauce with sun-dried tomatoes and white wine for a restaurant-worthy one-pan meal.

Why You’ll Love This Recipe

• One-pan, easy clean-up

• High in plant-based protein and fiber

• Creamy without being heavy

• Pairs beautifully with crusty bread

• Great for quick lunches or cozy dinners

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1/2 cup finely chopped shallots

• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped

• 4 medium garlic cloves, minced (about 1½ tablespoons)

• 1/2 teaspoon salt

• 1/2 cup dry white wine

• 2 (5-ounce) packages baby spinach

• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed

• 1/2 cup unsalted vegetable broth

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese, divided

• 1 tablespoon chopped fresh basil or whole small basil leaves

• Crusty whole-wheat bread, for serving (optional)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approx. 400 kcal per serving

Step-by-Step Instructions

Step 1: Sauté the Shallots and Tomatoes

Heat the olive oil in a large skillet over medium heat. Add the chopped shallots and sun-dried tomatoes. Cook, stirring often, for about 3 minutes until they’re soft and fragrant.

Step 2: Add Garlic and Seasoning

Stir in the minced garlic and salt. Cook for 30 seconds, just until the garlic becomes aromatic but not browned.

Step 3: Deglaze with Wine

Pour in the dry white wine and increase heat to medium-high. Let it cook for about 2 minutes, stirring occasionally, until mostly reduced.

Step 4: Wilt the Spinach

Add the spinach to the skillet. Stir gently and cook for around 2 minutes until it wilts down significantly.

Step 5: Add Beans and Broth

Stir in the rinsed cannellini beans and vegetable broth. Let everything simmer gently for 2–3 minutes, until the beans are heated and the spinach is fully wilted.

Step 6: Stir in the Cream and Cheese

Remove the skillet from heat. Stir in the heavy cream and 1/3 cup of the Parmesan cheese until the sauce is smooth and velvety.

Step 7: Finish and Serve

Sprinkle the remaining Parmesan cheese and chopped fresh basil over the top. Serve hot, optionally with slices of crusty whole-wheat bread to soak up the sauce.

Tips & Variations

• Make it vegan: Swap in plant-based cream and dairy-free Parmesan.

• Add heat: A pinch of crushed red pepper flakes adds a gentle kick.

• More veggies: Try adding mushrooms, zucchini, or kale for extra depth.

• No wine? Use a splash of extra broth and a squeeze of lemon juice instead.

Frequently Asked Questions

Can I use a different type of bean?

Yes! Great Northern beans, navy beans, or even chickpeas work well in this recipe.

Can I make this ahead?

Absolutely. It stores well in the fridge for up to 3 days and reheats beautifully over low heat.

What can I serve it with besides bread?

It pairs wonderfully with rice, couscous, polenta, or even tossed with pasta.

Final Thoughts

This creamy white bean and spinach skillet is comfort food with a Mediterranean flair. Simple ingredients, one skillet, and 25 minutes are all you need to whip up a dish that’s both nourishing and indulgent. It’s the kind of meal that earns its “Marry Me” name — and maybe even a permanent spot in your dinner rotation.