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Tuesday, March 30, 2021

White Beans with Spinach


This is a great side dish or a vegetarian main meal option. I normally have a cabinet of beans just waiting for inspiration (or laziness). You could serve this with some crusty bread to mop up the broth! 


  • 1/4 cup olive oil
  • 1 small onion, diced
  • 1 tsp dried rosemary, crumbled
  • 5 garlic cloves, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1 bag or container of fresh spinach
  • 2 (15 oz) can cannellini beans, rinsed
  • 2 cups unsalted chicken broth
  • salt and pepper
  • 1/2 lemon, juiced
  • 1/2 cup shredded mozzarella (optional)
  • 3 tbsp Parmesan cheese


  1. In a 12 inch skillet, heat olive oil and add the onion and rosemary, cook for about 5 minutes, stirring. Add the garlic and red pepper (if using) and cook for another minute. 
  2. Start adding the spinach, cooking and stirring as the leaves wilt. 
  3. Add the white beans, broth and black pepper, stir to combine. Bring to a boil, then turn heat to low and simmer. I like to mash up some of the beans at this point to help thicken. Cook for about 10 minutes. 
  4. Off the heat, stir in the lemon juice, then the mozzarella, if using, and parmesan cheese. Taste to adjust the seasonings. 

This recipe makes about 4 servings. 


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