Creamy White Beans
These Creamy White Beans are proof that a handful of pantry staples can turn into something genuinely craveable. Imagine a pot of white beans simmering in garlicky, lemony broth until they turn silky and rich, with a big handful of spinach wilted right in.

The beans simmer just long enough to soak up the garlic, lemon, and rosemary, becoming rich and satisfying without any cream in sight. It comes together in about ten minutes, which makes it one of the easiest ways to get a wholesome, flavorful side or light meal on the table on a busy night.
Helpful Tips
- Simmer gently, not vigorously: A low simmer lets the liquid reduce and the beans soak up flavor without breaking apart or turning mushy.
- Add the spinach at the end: Stirring it in right before serving keeps it vibrant and just wilted instead of overcooked and dull.
- Use fresh lemon juice: A squeeze right before serving brightens the whole dish in a way that bottled juice just can’t match.
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Creamy White Beans
Ingredients
- 30 ounces cannellini beans 2 cans, drained and rinsed
- 3/4 cup chicken stock
- zest of a lemon
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/2 teaspoon dried rosemary or 1 teaspoon fresh
- 1/4 cup Parmesan cheese freshly grated
- 2 cups baby spinach
- lemon wedges
Instructions
- Heat a pot over medium heat. Add the beans, stock, lemon zest, garlic and salt. Cook at a low simmer for about 5 minutes, until the liquid is partially reduced. Add the spinach and let it wilt.
- Add the rosemary and Parmesan cheese. Stir gently to incorporate.
- Garnish with a squeeze of fresh lemon juice and serve immediately.

