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Spinach Artichoke White Bean Skillet Recipe

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4 from 70 reviews

This creamy and flavorful Spinach Artichoke White Bean Skillet combines tender spinach, artichoke hearts, and cannellini beans in a luscious garlic and shallot-infused sauce. Enhanced with fresh basil, lemon juice, Greek yogurt, and Parmesan, then topped with melted mozzarella, this easy one-pan dish is perfect for a comforting vegetarian meal served with crusty bread.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 4 cups spinach, roughly chopped
  • 3 cloves garlic, minced
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1/4 cup chopped basil

Legumes and Broth

  • 2 (15 oz) cans cannellini beans, drained
  • 1 cup vegetable broth

Seasonings

  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice

Dairy and Cheese

  • 1/3 cup plain Greek yogurt
  • 1/3 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Garnish and Serving

  • Extra basil, for garnish
  • Crusty bread, for serving

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped shallot and cook until soft and fragrant, about 2–3 minutes. Stir in the spinach and cook until wilted. Add the garlic and cook for 1 minute, allowing the flavors to meld.
  2. Build the Skillet: Stir in the drained cannellini beans, chopped artichoke hearts, and vegetable broth. Season the mixture with kosher salt, black pepper, and crushed red pepper flakes. Let it simmer gently for 10 minutes until the mixture is warmed through and has slightly thickened.
  3. Make it Creamy: Reduce the heat to low and add the chopped basil and fresh lemon juice. Cook for an additional 2 minutes to combine the flavors. Then, stir in the plain Greek yogurt and freshly grated Parmesan cheese until the sauce turns creamy and well incorporated.
  4. Add Cheese & Broil: Evenly sprinkle the shredded mozzarella cheese over the top of the skillet mixture. Transfer the skillet carefully to the oven and broil until the cheese is melted, bubbly, and lightly golden, about 3 to 4 minutes. Keep a close eye to prevent burning.
  5. Serve: Remove the skillet from the oven and garnish with extra basil leaves, if desired. Serve the dish warm alongside crusty bread, perfect for scooping up the creamy skillet.

Notes

  • Ensure the skillet is oven-safe before transferring to broil in the oven.
  • For a spicier kick, increase the crushed red pepper flakes to 1/2 teaspoon.
  • Use fresh spinach for best texture; frozen spinach may release too much water.
  • Substitute Greek yogurt with sour cream if preferred, but it may alter nutrition and texture slightly.
  • Crusty bread is ideal for serving, but gluten-free bread can be used to accommodate dietary needs.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spinach-artichoke-white-bean-skillet-recipe/