Creamy White Beans with Rosemary & Spinach
Creamy White Beans with Rosemary & Spinach is made quickly by simmering cannellini beans in chicken stock, lemon zest, garlic, and rosemary, then topped with fresh spinach and parmesan cheese.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Beans, Spinach
Servings: 4 Servings
Calories: 200kcal
- 30 ounces cannellini beans 2 cans, drained and rinsed
- 3/4 cup chicken stock
- Zest of a lemon
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/2 teaspoon dried rosemary or 1 teaspoon fresh
- 1/4 cup Parmesan freshly grated
- 2 cups baby spinach
- Lemon wedges
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.
- 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.
Calories: 200kcal | Carbohydrates: 35g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 779mg | Potassium: 143mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1457IU | Vitamin C: 5mg | Calcium: 221mg | Iron: 5mg