Go Back

White Bean & Spinach Protein Skillet - A Quick, Hearty One-Pan Meal

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
  • 4–5 cups fresh baby spinach (or 1 10-ounce bag)
  • 1/2 cup low-sodium vegetable broth (or water)
  • 1 tablespoon lemon juice (plus more to taste)
  • Salt and black pepper, to taste
  • 1/4 cup grated Parmesan or vegan Parmesan (optional)
  • Fresh parsley or basil, chopped, for garnish
  • Crusty bread, cooked grains, or cooked pasta, for serving (optional)

Method
 

  1. Warm the pan: Heat a large skillet over medium heat. Add olive oil and let it shimmer.
  2. Sauté aromatics: Add onion with a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds, until fragrant.
  3. Bloom the spices: Sprinkle in smoked paprika, oregano, and red pepper flakes. Stir for 30 seconds to release their flavors.
  4. Add tomatoes and broth: Pour in diced tomatoes with their juices and the vegetable broth. Bring to a gentle simmer.
  5. Fold in the beans: Add the drained white beans. Stir to coat and simmer 4–5 minutes so the flavors meld.
  6. Wilt the spinach: Add spinach in batches, stirring as it wilts. This takes about 1–2 minutes.
  7. Finish with lemon: Stir in lemon juice. Taste and season with salt and black pepper. Add more lemon if you like a brighter finish.
  8. Optional touch: Sprinkle Parmesan over the skillet and let it melt slightly, or leave it off for a fully vegan dish.
  9. Serve: Garnish with chopped parsley or basil. Serve with crusty bread, spooned over cooked quinoa or farro, or toss with pasta.