High-Protein, High-Fiber Marry Me White Beans Recipe (One Pan, 25 Minutes) High Protein Recipes High Fiber Recipes Dinner Lunch Vegetarian Meal Prep Recipes Gluten-free Italian Recipes

I love a one-pan dinner. This marry me white bean skillet recipe gets more points from me because it’s also a filling vegetarian dish. This one-pan recipe is easy on cleanup and full of nutrition, with the addition of lots of healthy spinach and fiber-filled white beans. Check out the health benefits of spinach and the health benefits of beans.

The easy bean recipe takes under 30 minutes to prep and cook. Here is what you need to make this high-fiber, high-protein recipe tonight for your family: olive oil, shallots, oil-packed sundried tomatoes, fresh garlic, salt, white wine, chicken broth, fresh baby spinach, canned cannellini beans, cream or half and half, Parmesan cheese and optional fresh basil for serving.

Serve the rich and delicious Italian-inspired beans as a gluten-free vegetarian dinner or as a side dish with your favorite proteins. This is also a wonderful meal-prep recipe because it reheats so well in the microwave. 

Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 shallots, finely chopped
• 1/2 cup drained oil-packed sundried tomatoes, chopped
• 4 medium cloves garlic, minced (1 1/2 tablespoons)
• 1/2 teaspoon salt (or to taste)
• 1/2 cup dry white wine (you can substitute vegetable broth)
• 12 ounces baby spinach (I prefer organic)
• 30 ounces (2 cans) cannellini beans or other white beans, drained and rinsed
• 1/2 cup unsalted vegetable broth
• 1/2 cup heavy cream or half and half
• 1/2 cup grated Parmesan cheese (divided)
• 1 tablespoon chopped fresh basil (optional)

Here's how to make it: 

1. Heat a large skillet on medium with 2 tablespoons of olive oil. Add the shallots and sundried tomatoes and cook, stirring, for about 3 minutes, or until the shallots are softened. Add garlic and salt and stir for 30 seconds.
2. Turn the heat to medium high and add the wine. Continue to stir for about 2 minutes, or until the wine is almost gone.
3. Reduce heat back to medium and add all the spinach (I like to de-stem spinach, but it’s not necessary.) Stir until the spinach has wilted.
4. Add the drained and rinsed beans and broth. Stir gently to combine. You do not want to mash up the beans.
5. Remove from the heat and add the cream and a 1/2 cup of the grated Parmesan. Stir. Taste and add more salt, if needed. You could also add more black pepper.
6. Serve in bowls topped with remaining Parmesan and optional basil, if desired. Store any leftovers in an airtight container and reheat in the microwave.

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