Marry Me White Bean & Spinach Skillet
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This Marry Me White Bean & Spinach Skillet gives the “Marry Me” sauce a vegetarian twist—substituting white beans for chicken and layering in spinach. The result is rich, creamy, and perfect for sopping up with crusty whole‑grain bread.
Ingredients:
Thanks to EatingWell for transforming a classic sauce into a bean‑based, veggie‑rich skillet favorite. If you’ve got a sauce‑drenched skillet you swear by, drop it in the Cooking & Recipes forum—we can’t wait to try it!
Image source: EatingWell
Ingredients:
- ½ cup finely chopped shallots
- ½ cup oil‑packed sun‑dried tomatoes, drained and chopped
- 2 (5‑ounce) packages baby spinach
- 2 (15‑ounce) cans no‑salt‑added cannellini (white) beans, rinsed
- 1 tablespoon chopped fresh basil
- ½ cup grated Parmesan cheese, divided
- ½ cup heavy cream
- ½ cup unsalted vegetable broth
- 2 tablespoons extra‑virgin olive oil
- ½ cup dry white wine
- 4 medium cloves garlic, minced
- ½ teaspoon salt
- Crusty whole‑grain bread, for serving (optional)
- Heat olive oil in a large skillet over medium heat. Add shallots and garlic; sauté until soft.
- Add sun‑dried tomatoes and cook briefly.
- Pour in white wine; let cook until almost evaporated (reduce by about half).
- Stir in broth and cream.
- Add beans and spinach; gently stir until spinach wilts and beans are heated.
- Stir in half the Parmesan and basil.
- Season with salt.
- Divide among plates and sprinkle remaining Parmesan.
- Serve with crusty bread for dipping.
Thanks to EatingWell for transforming a classic sauce into a bean‑based, veggie‑rich skillet favorite. If you’ve got a sauce‑drenched skillet you swear by, drop it in the Cooking & Recipes forum—we can’t wait to try it!
