Description
This Creamy White Bean Skillet Dinner is packed with flavor and nutrients. It’s a quick and easy dish made with tender white beans, fresh spinach, and creamy goat cheese, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 leeks, chopped
- 4 garlic cloves, minced
- 2 x 14-ounce cans white cannellini beans, drained (about 3 cups cooked beans)
- 14-ounce can of artichoke hearts, drained and chopped (about 1 ¼ cups)
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon lemon zest
- 1/2 cup vegetable broth or chicken broth
- 4 cups baby spinach, chopped
- 1/4 teaspoon black pepper
- salt to taste
- 6 ounces of goat cheese, or sub creamy vegan cheese
Instructions
- Preheat oven to 350°F.
- In a large oven-safe skillet or brasier, heat the olive oil over medium heat. Add the leeks and garlic, sauté for 5 minutes until they become tender and fragrant; then turn off the heat.
- In the skillet, stir in the white beans, artichoke hearts, thyme, lemon zest, broth, spinach, black pepper, salt, and half of the goat cheese. Distribute the remaining goat cheese on top.
- Bake in the oven for 15-20 minutes until warmed through, and broil for a few minutes to brown the goat cheese if desired.
- Serve with lemon wedges and Aleppo flakes if desired.
Notes
Feel free to adjust the amount of salt based on the saltiness of your broth and beans.
You can use a mix of beans to add more variety and texture to the dish.
This recipe is easily customizable; add in your favorite vegetables for an extra boost.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg