marry me white bean and spinach skillet

Dinner

Marry Me White Bean & Spinach Skillet

This Marry Me White Bean & Spinach Skillet is a different take on Marry Me Chicken—a dish traditionally made with chicken coated in a sun-dried tomato cream sauce. By swapping in fiber-packed white beans and spinach as the main ingredients, we’ve given it a vegetarian spin. You’ll want to sop up every last bit of sauce, so serve this with a nice hunk of crusty whole-grain bread.

Ingredients

2 tablespoons extra-virgin olive oil
½ cup finely chopped shallots
½ cup drained oil-packed sun-dried tomatoes, chopped
4 medium cloves garlic, minced (1½ tablespoons)
½ teaspoon salt
½ cup dry white wine
2 (5-ounce) packages baby spinach
2 (15-ounce) cans no-salt-added cannellini beans, rinsed
½ cup unsalted vegetable broth
½ cup heavy cream
½ cup grated parmesan cheese, divided
1 tablespoon chopped fresh basil or small basil leaves
crusty whole-wheat bread for serving (optional)

Directions

Heat 2 tablespoons oil in a large skillet over medium heat. Add ½ cup shallots and ½ cup sun-dried tomatoes; cook, stirring often, until the shallots are softened, about 3 minutes. Add minced garlic and ½ teaspoon salt; stir until fragrant, about 30 seconds. Add ½ cup wine and increase heat to medium-high; cook, stirring often, until the wine is almost fully reduced, about 2 minutes. Add 2 (5-ounce) packages baby spinach; cook, stirring, until starting to wilt, about 2 minutes. Add rinsed beans and ½ cup broth; cook, stirring gently, until heated through and the spinach is wilted, about 2 minutes. Remove from heat; stir in ½ cup cream and ⅓ cup Parmesan. Sprinkle evenly with the remaining 2 tablespoons plus 2 teaspoons Parmesan. Sprinkle with 1 tablespoon basil. Serve with crusty bread, if desired.