Creamy White Bean Skillet Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy white bean and artichoke skillet with spinach, leeks, and goat cheese that comes together in 30 minutes. This one-pan, cozy dinner is satisfying and full of vegetables and legumes. Perfect for any weeknight.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 2 leeks, chopped
- 4 garlic cloves, minced
- 2 x 14-ounce cans white cannellini beans, drained (great Northern beans, cannellini beans, navy beans, butter beans, corona beans, lima beans) about 3 cups cooked beans
- 14-ounce can of artichoke hearts, drained and chopped (about 1 ¼ cups)
- 2 tablespoons fresh thyme, chopped if needed
- 1 tablespoon lemon zest
- 1/2 cup vegetable broth or chicken broth
- 4 cups baby spinach, chopped
- 1/4 teaspoon black pepper
- salt to taste (amount will vary depending on your broth and if your beans are salted)
- 6 ounces of goat cheese, or sub creamy vegan cheese
- Splash of veggie broth (optional)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1345mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1975mg
- Calcium
- 412mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1345MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.