Marry Me White Bean & Spinach Skillet Recipe
This Marry Me White Bean & Spinach Skillet is a vibrant vegetarian twist on the classic Marry Me Chicken, replacing chicken with protein-rich white beans and nutrient-packed spinach. Sautéed shallots, sun-dried tomatoes, and garlic are simmered in white wine and cream, then combined with creamy cannellini beans and fresh spinach for a hearty, flavorful dish. Perfectly complemented by grated Parmesan and fresh basil, it makes a satisfying meal ideal for sopping up with crusty whole-grain bread.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegetarian
Ingredients
Skillet Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots
- ½ cup drained oil-packed sun-dried tomatoes, chopped
- 4 medium cloves garlic, minced (about 1½ tablespoons)
- ½ teaspoon salt
- ½ cup dry white wine
- 2 (5-ounce) packages baby spinach
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- ½ cup unsalted vegetable broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, divided
- 1 tablespoon chopped fresh basil or small basil leaves
- Crusty whole-wheat bread for serving (optional)
Instructions
- Heat oil and sauté aromatics: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the finely chopped shallots and chopped sun-dried tomatoes, cooking and stirring frequently until the shallots soften, about 3 minutes.
- Add garlic and salt: Stir in the minced garlic and ½ teaspoon salt. Cook, stirring, until fragrant, roughly 30 seconds.
- Deglaze with wine: Pour in ½ cup dry white wine and increase the heat to medium-high. Continue stirring often until the wine is nearly fully reduced, about 2 minutes, allowing the flavors to concentrate.
- Wilt the spinach: Add the baby spinach packages to the skillet and cook, stirring, until the spinach begins to wilt, roughly 2 minutes.
- Incorporate beans and broth: Add the rinsed cannellini beans and ½ cup vegetable broth. Stir gently and cook until heated through and the spinach is fully wilted, around 2 minutes.
- Finish with cream and cheese: Remove the skillet from heat and stir in ½ cup heavy cream and ⅓ cup of grated Parmesan cheese until creamy and well combined.
- Garnish and serve: Evenly sprinkle the remaining 2 tablespoons plus 2 teaspoons Parmesan cheese over the top. Add fresh chopped basil as a flavorful garnish. Serve immediately, optionally alongside crusty whole-wheat bread to soak up the sauce.
Notes
- For a vegan version, substitute heavy cream with a plant-based cream and Parmesan with nutritional yeast or vegan cheese.
- Use gluten-free bread if you need a gluten-free option.
- Ensure white wine is dry and of good quality for the best flavor.
- Rinsing the cannellini beans helps reduce sodium and the canned flavor.
- To make the dish spicier, add a pinch of red pepper flakes when cooking the garlic.
- This recipe can be doubled easily for a larger group.
