Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 2 leeks, chopped
- 4 garlic cloves, minced
- 14-ounce can of artichoke hearts, drained and chopped (about 1 ¼ cups)
- 4 cups baby spinach, chopped
- 1 tablespoon lemon zest
- 1/4 teaspoon black pepper
- Salt to taste
Beans and Broth
- 2 x 14-ounce cans white cannellini beans, drained (about 3 cups cooked beans)
- 1/2 cup vegetable broth or chicken broth
Herbs and Cheese
- 2 tablespoons fresh thyme, chopped
- 6 ounces goat cheese (or creamy vegan cheese alternative)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the skillet dish.
- Sauté aromatics: In an oven-safe large skillet or braiser, heat olive oil over medium heat. Add the chopped leeks and minced garlic, sautéing for about 5 minutes until they become tender and fragrant. Then turn off the heat.
- Combine all ingredients: Stir in the drained white beans, chopped artichoke hearts, fresh thyme, lemon zest, broth, chopped spinach, black pepper, and salt. Add half of the goat cheese into the mixture, stirring gently to combine. Distribute the remaining goat cheese on top of the skillet.
- Bake: Place the skillet in the preheated oven and bake for 15 to 20 minutes until the mixture is warmed through. If desired, broil for a few minutes afterward to brown and crisp the top layer of goat cheese.
- Serve: Serve the creamy white bean skillet hot, optionally garnished with lemon wedges and Aleppo flakes for some extra brightness and heat.
Notes
- You can substitute creamy vegan cheese for goat cheese to make the dish vegan.
- Adjust salt depending on the sodium content of your broth and canned beans.
- Broiling at the end adds a pleasant golden crust to the goat cheese topping.
- This dish can be served as a main course or a hearty side.
- Aleppo flakes add a mild heat and fruity flavor but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
