Ingredients
✓ 1 cup fresh spinach, chopped
✓ 1 can (15 oz) white beans, drained and rinsed
✓ 1 tablespoon olive oil
✓ 2 cloves garlic, minced
✓ 1/2 teaspoon red pepper flakes (optional)
✓ 1/2 cup vegetable broth
✓ 1/4 cup heavy cream (or coconut milk for a vegan option)
✓ Salt and pepper to taste
✓ Juice of 1/2 lemon
✓ Fresh parsley, chopped (for garnish)
Instructions
✓ Heat olive oil in a large skillet over medium heat.
✓ Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
✓ Add chopped spinach and cook until wilted, about 2-3 minutes.
✓ Stir in drained white beans and vegetable broth, simmer for 3 minutes.
✓ Pour in heavy cream (or coconut milk), stir until sauce thickens slightly.
✓ Season with salt and pepper, then add lemon juice.
✓ Garnish with fresh parsley and serve immediately.
Notes
This dish tastes even better the next day. Store in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15