20-Minute Lemon Garlic White Beans

Creamy cannellini beans simmered with garlic and broth, then finished with spinach, lemon, and Parmesan for a quick vegetarian stovetop meal.

Prep: 5 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 15-ounce cans cannellini beans
• 3 cloves garlic
• 1 medium lemon
• 2 cups baby spinach
• 1 cup vegetable broth
• 0.333 cup parmesan cheese
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Drain and rinse the cannellini beans. Mince the garlic. Zest the lemon, then cut it in half and reserve 2 tablespoons juice. (about 5 min)
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Add the beans, broth, salt, and pepper. Bring to a simmer, then cook for 10 minutes, stirring occasionally, until the broth slightly thickens and the beans are hot. (about 10 min) — Simmer
4. Stir in the spinach and cook until wilted, about 1 minute. (about 1 min) — Medium heat
5. Remove from the heat. Stir in the lemon zest, lemon juice, and Parmesan until the cheese melts and the sauce is creamy. Taste and adjust seasoning before serving. (about 1 min)