Creamy White Beans with Rosemary & Spinach is made quickly by simmering cannellini beans in chicken stock, lemon zest, garlic, and rosemary. Then it is topped with fresh spinach and parmesan cheese for a simple dish full of flavor that is perfect, any time of the year.
This dish can stand alone as a hearty vegetarian main or serve as a satisfying side to your favorite protein. Try serving it with this pan-fried halibut or smoked duck breast.
Helpful Tips
- Use canned white beans for convenience, but be sure to rinse them well to remove excess sodium.
- Be careful not to overcook the beans. They will start to breakdown and become mushy.
- Fresh rosemary adds the best flavor, but dried rosemary can be used if you don’t have fresh—just reduce the amount by half.
- Stir in the spinach at the end of cooking to keep its vibrant color and delicate texture.
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Creamy White Beans with Rosemary & Spinach
Ingredients
- 30 ounces (850 g) cannellini beans 2 cans, drained and rinsed
- 3/4 cup (177 ml) chicken stock
- Zest of a lemon
- 2 cloves garlic minced
- 1/4 teaspoon (1.5 g) salt
- 1/2 teaspoon (0.05 g) dried rosemary or 1 teaspoon fresh
- 1/4 cup (25 g) Parmesan freshly grated
- 2 cups (60 g) baby spinach
- Lemon wedges
Instructions
- Heat a pot over medium heat. Add the beans, stock, lemon zest, garlic and salt. Cook at a low simmer for about 5 minutes, until the liquid is partially reduced. Add the spinach and let it wilt.
- Add the rosemary and Parmesan cheese. Stir gently to incorporate.
- Garnish with a squeeze of fresh lemon juice and serve immediately.
Notes
- Use canned white beans for convenience, but be sure to rinse them well to remove excess sodium.
- Be careful not to overcook the beans. They will start to breakdown and become mushy.
- Fresh rosemary adds the best flavor, but dried rosemary can be used if you don’t have fresh—just reduce the amount by half.
- Stir in the spinach at the end of cooking to keep its vibrant color and delicate texture.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
