I make this Spinach & Artichoke White Bean Skillet when I want something hearty, wholesome, and full of comforting flavor without spending too much time in the kitchen. It brings together tender white beans, savory artichokes, and fresh spinach in a creamy, garlicky sauce. I love how it feels both nourishing and satisfying while still being simple to prepare.
Why You’ll Love This Recipe
I love this recipe because it’s quick, filling, and packed with plant-based protein and fiber from the white beans. I enjoy how the spinach and artichokes add freshness and texture, while the creamy sauce ties everything together. It’s a one-pan meal, which means less cleanup for me, and I can easily serve it with crusty bread, over rice, or alongside pasta. I also appreciate how adaptable it is depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
1 can white beans (such as cannellini or great northern), drained and rinsed
1 cup marinated artichoke hearts, chopped
3 cups fresh spinach
1/2 cup vegetable broth
1/2 cup heavy cream or half-and-half
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Directions
I start by heating the olive oil in a large skillet over medium heat. I sauté the diced onion until soft and translucent, then add the garlic and cook until fragrant.
I stir in the white beans and chopped artichoke hearts, letting them warm through for a few minutes. I sprinkle in the Italian seasoning and red pepper flakes.
I pour in the vegetable broth and let it simmer gently for a few minutes. Then I add the cream and stir well, allowing the sauce to thicken slightly.
I fold in the fresh spinach and cook until it wilts down into the skillet. Finally, I stir in the grated Parmesan cheese and season with salt and black pepper to taste.
I serve it warm straight from the skillet.
Servings and Timing
I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
I sometimes add sautéed mushrooms for extra depth of flavor. When I want more protein, I stir in cooked shredded chicken or crispy tofu. I also like adding a squeeze of fresh lemon juice at the end for brightness. For a dairy-free version, I replace the cream with coconut milk and use a plant-based cheese alternative or nutritional yeast.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. I can also microwave individual portions, stirring halfway through to heat evenly.
FAQs
Can I use dried beans instead of canned?
I can use dried beans, but I cook them fully beforehand. I find canned beans more convenient for a quick weeknight meal.
What can I serve with this skillet?
I enjoy serving it with crusty bread, over rice, or tossed with pasta. It also works well as a side dish alongside grilled vegetables.
Can I make this recipe vegan?
I simply swap the cream for a plant-based alternative and replace the Parmesan with nutritional yeast or vegan cheese.
Do I need to drain the artichokes?
If I use marinated artichokes, I drain them lightly but keep a bit of the marinade for added flavor.
Can I freeze this dish?
I prefer enjoying it fresh, but I can freeze it if needed. The texture may change slightly due to the cream, so I reheat it gently and stir well to restore the sauce.
Conclusion
I find this Spinach & Artichoke White Bean Skillet to be a simple yet satisfying meal that comes together quickly in one pan. It’s creamy, flavorful, and packed with wholesome ingredients. Whenever I want a comforting, nourishing dish without much effort, this is one of my favorite recipes to prepare.
PrintSpinach & Artichoke White Bean Skillet
A creamy and comforting Spinach & Artichoke White Bean Skillet made with tender white beans, savory artichokes, and fresh spinach in a garlicky sauce. This wholesome one-pan meal is hearty, nourishing, and quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 1 cup marinated artichoke hearts, chopped
- 3 cups fresh spinach
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until soft and translucent, about 3–4 minutes. Stir in garlic and cook until fragrant.
- Add white beans and chopped artichoke hearts, cooking for 2–3 minutes until warmed through.
- Sprinkle in Italian seasoning and red pepper flakes.
- Pour in vegetable broth and let simmer gently for a few minutes.
- Stir in the cream and cook until the sauce thickens slightly.
- Fold in fresh spinach and cook until wilted.
- Stir in grated Parmesan cheese and season with salt and black pepper to taste.
- Serve warm directly from the skillet.
Notes
- Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
- For additional protein, mix in cooked shredded chicken or crispy tofu.
- Use coconut milk and nutritional yeast for a dairy-free version.
- A squeeze of fresh lemon juice brightens the flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 portion
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 25 mg
