Marissa's MediterraneanA lightning-fast, creamy white bean skillet infused with fragrant rosemary and bright lemon. It's the ultimate pantry-staple comfort food that feels fancy but takes minutes.
Heat the olive oil in a large cast iron skillet over medium heat. Add the minced garlic, chopped rosemary, and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
Don't let the garlic burn or it will turn bitter!
Add the drained cannellini beans to the skillet. Stir to coat them in the herb oil and cook for 3 minutes, letting them get slightly golden.
Pour in the vegetable broth. Use a wooden spoon to slightly mash about 1/4 of the beans—this creates a natural creamy sauce without needing heavy cream! Simmer until the liquid reduces by half.
Mashing the beans is the secret to that velvety texture.
Stir in the fresh spinach and cook until just wilted. Remove from heat.
Stir in the lemon juice, lemon zest, and grated parmesan cheese. Season with a pinch of black pepper.
Let the dish sit for a minute to allow the flavors to meld before serving in shallow bowls.
This is my go-to for those 'I have nothing in the fridge' nights. The key is to let the rosemary sizzle in the oil for a second before adding the beans—it perfumes the whole dish! If you have kids who are picky about greens, chop the spinach super fine and they'll barely notice it.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef