A simple Mediterranean-style, hearty vegetarian dish made with tender white beans, fresh spinach, garlic, lemon, and olive oil. Great as a main dish with crusty bread or as a side.
Ingredients
- 2 cans (15 oz / 425 g each) white beans, drained and rinsed
(Cannellini, Great Northern, or navy beans) - 5 oz (140 g) fresh spinach
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, finely minced
- 1 small onion, finely diced
- 1 cup (240 ml) vegetable broth
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp red pepper flakes, optional
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- ¼ cup (25 g) crumbled feta, optional
Instructions
- Prepare the beans: Drain and rinse the white beans thoroughly. Set aside.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
- Add garlic: Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.
- Season: Add smoked paprika, cumin, oregano, red pepper flakes, black pepper, and salt. Stir for about 20 seconds.
- Add beans and broth: Stir in the white beans and vegetable broth. Bring to a gentle simmer.
- Simmer: Cook uncovered for 7–10 minutes, stirring occasionally. For a creamier texture, lightly mash some of the beans with the back of a spoon.
- Add spinach: Add the spinach in handfuls, stirring until wilted. This usually takes 2–3 minutes.
- Finish with lemon: Turn off the heat and stir in lemon juice and lemon zest.
- Garnish: Sprinkle with fresh parsley and optional feta.
- Serve: Enjoy warm with toasted bread, rice, quinoa, or a fresh Mediterranean salad.
Recipe Details
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Total time: About 25–30 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian; naturally gluten-free if served with gluten-free sides
Tips & Variations
- Add diced tomatoes for a more saucy version.
- Add a splash of vegetable broth if the beans become too thick.
- For extra richness, drizzle with olive oil just before serving.
- Add chopped sun-dried tomatoes for a stronger Mediterranean flavor.
- Use cannellini beans for an especially creamy texture.
- For a vegan version, simply leave out the feta.
Recipe Q&A
Can I use frozen spinach?
Yes. Use about 5–6 oz (140–170 g) frozen spinach. Thaw and squeeze out excess water first.
Can I make this ahead?
Yes. Refrigerate in an airtight container for up to 3–4 days and reheat gently.
Can I freeze it?
Yes. Freeze in portions for up to about 2–3 months. The spinach texture may soften slightly after thawing.
What beans work best?
Cannellini beans are my first choice, but Great Northern and navy beans also work well.
What can I serve with it?
Crusty bread, toasted pita, rice, quinoa, roasted vegetables, or a Greek-style salad are all good options.
📊 Approximate Nutrition
Per serving, assuming 4 servings and without feta:
- Calories: ~260–290
- Protein: ~12–14 g
- Carbohydrates: ~40–45 g
- Fiber: ~10–12 g
- Fat: ~8–10 g
Nutrition varies depending on the beans, broth, oil, and serving size.