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Power-Packed Spinach and White Beans Recipe for Healthy Delicious Meals

Power-Packed Spinach and White Beans Recipe for Healthy Delicious Meals - Featured Image
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Learn how to make delicious Spinach and White Beans. Easy recipe with step-by-step instructions.

Ingredients

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  • 2 tablespoons extra-virgin olive oil (or bacon drippings for a smoky twist)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 4 cups fresh spinach, roughly chopped (about 6 ounces)
  • 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or great northern beans work well)
  • 1 cup low-sodium vegetable or chicken broth
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon (optional, for brightness)
  • Grated Parmesan cheese, for serving (optional)

If you don’t have fresh spinach, baby spinach or even kale can stand in—just adjust cooking times so the greens wilt but don’t get tough. And if you’re out of fresh herbs, dried work just fine, but remember to add them earlier in the cooking process so their flavors bloom.

Instructions

  1. Heat the olive oil in a large skillet or saucepan over medium heat. If you’re feeling nostalgic, use a cast-iron skillet—Mama Lu swore by hers, saying it added a sort of “mountain magic” to every dish.
  2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You want the onions to be sweet and tender, like the kind Mama Lu taught me to coax out with patience.
  3. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant but not browned.
  4. Add the rinsed white beans and thyme to the pan, stirring to combine. Pour in the broth and bring the mixture to a gentle simmer.
  5. Let it simmer uncovered for about 10 minutes, allowing the beans to soak up the flavors and the broth to reduce slightly. This slow melding of flavors reminds me of those Sunday pot roasts where everything simmers gently on the stove throughout the afternoon.
  6. Fold in the chopped spinach, stirring until wilted and bright green, about 3-4 minutes. The greens add a fresh, vibrant note that balances the creamy beans.
  7. Season the dish with salt, pepper, and a squeeze of lemon juice if using. Taste and adjust seasoning as needed—remember, seasoning is personal, and Mama Lu always encouraged me to trust my palate.
  8. Serve hot, sprinkled with grated Parmesan if you like, and enjoy the simple, soulful flavors.

Find it online: https://claracooking.com/spinach-and-white-beans/