Creamy White Beans with Spinach & Parmesan Recipe – Cozy, simple skillet comfort

Introduction

The kitchen smelled like garlic and warm olive oil as I slid a skillet onto the stove. Right away I knew dinner would be calm and comforting — my favorite, Creamy White Beans with Spinach & Parmesan, was coming together. This always takes me back to Sunday dinners. If you like easy, honest food, you might also enjoy a creamy banana smoothie for a quick, sweet finish.

Why You’ll Love This

• Ready in about 25 minutes, so weeknights feel relaxed.
• Uses pantry staples and fresh spinach — budget-friendly.
• Silky, savory, and filling; kids usually dig the creamy texture.
• Easy to scale for guests or lunch prep.
• Low-fuss cleanup (one skillet).

I promise: it feels fancy but cooks like home.

Quick Recipe Snapshot

• Servings: 3–4
• Prep time: 5 minutes
• Cook time: 20 minutes
• Total time: 25 minutes
• Skill level: Easy
• Taste: savory + buttery with bright lemon notes

This is a forgiving skillet dish — read once, then cook with confidence. Also, if you love skillet meals, try this creamy Cajun chicken linguine for another weeknight favorite.

Ingredients You’ll Need

• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and pepper to taste
• Fresh lemon juice (optional, for serving)

Chef notes:

• Fresh garlic = bigger flavor.
• Use low-sodium broth to control salt.
• Shred Parmesan fresh for best melt.
• Coconut milk keeps it dairy-free.
• Spinach wilts quickly — add last.

Also, if you want a light breakfast pairing, see this creamy green tea smoothie.

How to Make It

1. First, heat 2 tablespoons olive oil in a large skillet over medium. When the oil shimmers, add minced garlic. Sauté 1–2 minutes until fragrant and slightly golden at the edges.
2. Next, stir in the drained white beans. Let them warm and sizzle for 2–3 minutes; you’ll hear quiet pops and see the beans take on a light color.
3. Pour in 1 cup broth and bring to a gentle simmer. Let it cook 4–5 minutes so the liquid reduces slightly and flavors meld.
4. Then add the chopped spinach. Toss and stir until wilted, about 2–3 minutes; the pan will steam and the spinach will shrink.
5. Reduce heat to low. Pour in 1/2 cup heavy cream and stir; the sauce should look glossy and start to thicken in 2–3 minutes.
6. Remove from heat and fold in 1/2 cup grated Parmesan. Taste and season with salt and pepper; finish with a squeeze of lemon if you like brightness.
7. Finally, spoon into bowls, drizzle a little olive oil, and grate extra Parmesan on top. Serve warm and enjoy the comforting texture.

For a spicy twist, stir in red pepper flakes at step 4. Meanwhile, if you need inspiration for beans in chili, check this Hatch green chili with pinto beans.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use canned beans but rinse them well to remove canned flavor.
2. Common mistake + fix: Don’t boil off all the liquid; keep a little sauce so it stays creamy.
3. Simple variation: Add smoked paprika and thyme for a cozy, smoky edge.

Serving Ideas

• Weeknight dinner with crusty bread for dipping the sauce.
• Light lunch topped with a fried egg and hot sauce.
• Brunch alongside roasted tomatoes and ricotta.
• Holiday side next to roasted chicken — sprinkle extra Parmesan.
• Garnish with lemon zest, cracked pepper, and fresh parsley.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions up to 1 month (thaw overnight).
• Reheat: Warm gently on the stove with a splash of broth to loosen the sauce.
  Leftover idea: Stuff into a warm pita or use as a hearty salad topping.

FAQs

Q: Can I make this ahead?
A: Yes — cook through the Parmesan step, cool, and refrigerate; reheat gently with a little broth.

Q: Can I substitute other greens?
A: Absolutely. Kale works, but cook it a few minutes longer before adding cream.

Q: How do I know it’s done?
A: When the sauce looks glossy and slightly thick, spinach fully wilted, and beans heated through — it’s done.

Q: Can I freeze Creamy White Beans with Spinach & Parmesan?
A: Yes, you can freeze it, though the texture softens slightly; thaw overnight and reheat slowly with extra broth.

Final Thoughts

If you want a meal that feels like a warm hug, this skillet does the trick: fast, forgiving, and full of honest flavor. Tweak the herbs, swap dairy if needed, and make it your own. I hope you cook it soon — it’s one of those simple dishes that always comforts. Creamy White Beans with Spinach & Parmesan

Conclusion

For another take on this idea, see this similar recipe for Creamy White Beans with Spinach – Two Peas & Their Pod, and for a skillet-focused version try Creamy Skillet White Beans with Parmesan – Familystyle Food.

Creamy White Beans with Spinach & Parmesan

A silky and savory skillet dish featuring white beans, fresh spinach, and Parmesan cheese, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American, Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced Fresh garlic = bigger flavor.
• 4 cups fresh spinach, roughly chopped Spinach wilts quickly — add last.
• 1 cup vegetable or chicken broth Use low-sodium broth to control salt.
• 1/2 cup heavy cream (or coconut milk for a dairy-free option) Coconut milk keeps it dairy-free.
• 1/2 cup grated Parmesan cheese, plus more for serving Shred Parmesan fresh for best melt.
• Salt and pepper to taste
• Fresh lemon juice (optional, for serving) Finish with a squeeze of lemon for brightness.

Method

 

Cooking Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium. When the oil shimmers, add minced garlic. Sauté 1–2 minutes until fragrant and slightly golden at the edges.
2. Stir in the drained white beans. Let them warm and sizzle for 2–3 minutes; you’ll hear quiet pops and see the beans take on a light color.
3. Pour in 1 cup broth and bring to a gentle simmer. Let it cook 4–5 minutes so the liquid reduces slightly and flavors meld.
4. Add the chopped spinach. Toss and stir until wilted, about 2–3 minutes; the pan will steam and the spinach will shrink.
5. Reduce heat to low. Pour in 1/2 cup heavy cream and stir; the sauce should look glossy and start to thicken in 2–3 minutes.
6. Remove from heat and fold in 1/2 cup grated Parmesan. Taste and season with salt and pepper; finish with a squeeze of lemon if you like brightness.
7. Spoon into bowls, drizzle a little olive oil, and grate extra Parmesan on top. Serve warm and enjoy the comforting texture.

Notes

For a spicy twist, stir in red pepper flakes at step 4. This dish is perfect with crusty bread for dipping or used as a hearty salad topping. Store leftovers in an airtight container for 3–4 days in the fridge.