Description
This dish combines the irresistible flavors of spinach, artichoke, and butter beans, providing a quick, healthy meal that’s indulgent yet simple to prepare.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 shallots thinly sliced
- ½ cup canned artichoke hearts drained and roughly chopped
- 2 cloves garlic minced
- 28 ounces (2 cans) butter beans drained and rinsed
- 1 ½ cups vegetable stock
- ½ cup whole cream
- ¼ cup grated parmesan cheese
- 3 cups baby spinach
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley optional topping
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add shallots to the skillet and cook until translucent, about 3 to 5 minutes.
- Stir in garlic and artichoke hearts, cooking for another 2 minutes.
- Add rinsed butter beans and vegetable stock; stir and simmer for 10 minutes to reduce.
- Mix in cream and parmesan, then simmer for an additional 5 minutes.
- Add baby spinach, salt, and pepper, cooking just until spinach wilts; remove from heat.
- Stir in lemon juice before serving, and top with fresh parsley if desired.
Notes
Feel free to serve this dish with crusty bread for a perfect meal!
You can add more parmesan for extra creaminess if desired.
Leftovers can be easily reheated on the stove or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg