The Pantry
Italian-inspired

Creamy white beans with spinach

Cannellini beans become a silky skillet dinner with garlic, spinach, lemon and a little Parmesan. No cream needed.

Prep 10 minCook 15 minAdjust servings ↓
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Creamy white beans with spinach
~430 calper person · ~860 total
~$6.00meal total · ~$3.00 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

6 left
Step 1

Soften the garlic

~1 min

Soften the garlic.

Heat 1 tbsp oil in a skillet over medium-low heat.

Add the garlic and cook for 1 minute, stirring, without letting it brown.

Ingredients
  • 1 tbspOlive oil
  • 3Garlic cloves
Step 2

Simmer the beans

~10 min cook

Simmer the beans.

Add the drained beans and 1/2 cup broth.

Simmer gently for 8–10 minutes.

Mash a few spoonfuls of beans against the side of the pan to thicken the sauce.

Ingredients
  • 2 cans total for recipeCannellini beans (15 oz each)
Step 3

Check beans

After ~10 min

Check Creamy white beans with spinach and continue when ready.

Step 4

Wilt the spinach

~3 min

Wilt the spinach.

Stir in 3 cups spinach a handful at a time.

Cook 2–3 minutes until wilted, adding a splash of water if the beans look dry.

Ingredients
  • 2 cans total for recipeCannellini beans (15 oz each)
  • 3 cupsBaby spinach
Step 5

Finish and serve

~6 min

Finish

Turn off the heat.

Stir in 1/4 cup Parmesan, 1 tbsp lemon juice, a little lemon zest, 1/4 tsp pepper and up to 1/8 tsp salt after tasting.

Ingredients
  • 1/4 cupGrated Parmesan
  • 1/4 tspBlack pepper
  • 1/8 tspKosher salt
Step 6

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Creamy white beans with spinach: serve.

Creamy white beans with spinach: Divide between 2 bowls.

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Ingredients

For 2 people

  • 2 cans cannellini beans (15 oz each), drained and rinsed
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 3 cups baby spinach
  • 1/4 cup grated Parmesan
  • 1 lemon, zest and juice
  • 1/4 tsp black pepper
  • 1/8 tsp kosher salt

Method

  1. Soften the garlicHeat 1 tbsp oil in a skillet over medium-low heat. Add the garlic and cook for 1 minute, stirring, without letting it brown.
  2. Simmer the beansAdd the drained beans and 1/2 cup broth. Simmer gently for 8–10 minutes. Mash a few spoonfuls of beans against the side of the pan to thicken the sauce.
  3. Wilt the spinachStir in 3 cups spinach a handful at a time. Cook 2–3 minutes until wilted, adding a splash of water if the beans look dry.
  4. Finish and serveTurn off the heat. Stir in 1/4 cup Parmesan, 1 tbsp lemon juice, a little lemon zest, 1/4 tsp pepper and up to 1/8 tsp salt after tasting. Divide between 2 bowls.

Before you cook

What to get ready

Wide skillet or saucepan, spoon and fine grater.

Drain beans and wash spinach. Measure the broth before starting so the garlic does not burn while you search for ingredients.

If something needs adjusting

Beans look soupy

Mash a spoonful of beans into the sauce and simmer gently to thicken.

Spinach makes the sauce watery

Add it in batches and allow moisture to evaporate. Avoid boiling hard once the cheese goes in.

Store for later

Refrigerate in shallow containers. Reheat gently with a splash of water until 165°F throughout; the sauce thickens as it cools.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use cooked cannellini, navy or other white beans already available. Choose vegetarian-rennet Parmesan if needed, or adjust seasoning when omitting it.

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Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Mash only some of the beans so the skillet stays creamy while keeping plenty of texture.

Make it work for you

Use butter beans or chickpeas, and choose vegetarian Parmesan-style cheese if needed.

Use the rest of your spinach and Parmesan in one-pot tomato and lentil orzo.

Can I make this without cheese?

Yes. Omit the Parmesan and add a little extra lemon or a spoonful of nutritional yeast to taste. Choose a broth you enjoy because it contributes much of the flavor.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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