Spinach Artichoke White Bean Skillet Recipe
A creamy, flavorful Spinach Artichoke White Bean Skillet that combines tender spinach, artichoke hearts, and cannellini beans in a cheesy, garlicky sauce. This hearty and nutritious dish is perfect as a comforting appetizer or a light main served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 4 cups spinach, roughly chopped
- 3 cloves garlic, minced
Main Ingredients
- 2 (15 oz) cans cannellini beans, drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup vegetable broth
Seasonings & Herbs
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup chopped basil
- 1 tablespoon fresh lemon juice
Dairy & Cheese
- 1/3 cup plain Greek yogurt
- 1/3 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
For Garnish & Serving
- Extra basil, for garnish
- Crusty bread, for serving
Instructions
- Sauté the Aromatics: Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped shallot and cook until soft and fragrant, about 2–3 minutes. Stir in the spinach and cook until wilted. Add the garlic and cook for 1 minute to release its aroma.
- Build the Skillet: Stir in the drained cannellini beans, chopped artichoke hearts, and vegetable broth. Season with kosher salt, black pepper, and crushed red pepper flakes. Let the mixture simmer uncovered for about 10 minutes until it is warmed through and slightly thickened.
- Make it Creamy: Reduce the heat to low and stir in the chopped basil and fresh lemon juice. Cook for another 2 minutes, then add the Greek yogurt and freshly grated Parmesan cheese. Stir continuously until the mixture becomes creamy and well combined.
- Add Cheese & Broil: Evenly sprinkle the shredded mozzarella cheese over the top of the skillet mixture. Transfer the skillet to the oven under the broiler and cook for about 3 to 4 minutes, or until the cheese is melted, bubbly, and lightly golden. Watch it carefully to prevent burning.
- Serve: Remove the skillet from the oven and garnish with extra basil leaves if desired. Serve warm alongside crusty bread for scooping and enjoying the creamy vegetable and bean mixture.
Notes
- This dish is versatile and can be served as a light main course or a hearty appetizer.
- Using an oven-safe skillet is important for transferring from stovetop to broiler safely.
- For extra heat, increase the crushed red pepper flakes according to your taste.
- If you prefer a vegan version, substitute Greek yogurt and cheeses with plant-based alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
