Tender cannellini beans and fresh spinach in a rich garlic and sun-dried tomato cream sauce; vegan, one-skillet comfort.
For deeper umami, use sun-dried tomatoes packed in olive oil rather than dry; chop them finely so they distribute evenly. Do not overcook spinach; add it at the very end so it wilts gently and retains color and nutrients.
Coconut milk can separate; stir the can well before opening, or use full-fat cashew cream (1 cup) for a lighter, equally creamy result. Make ahead: prepare the sauce and beans up to 2 days ahead; store spinach separately and fold in just before serving.
Ingredients
Scale
Measurement units
- 3 tbsp extra-virgin olive oil
- 6 garlic cloves
- ½ cup sun-dried tomatoes
- 1 cup vegetable broth
- 1 can (13.5 oz) full-fat coconut milk (or cashew cream for creamier texture)
- 2 cans (15 oz each) cannellini beans
- 4 cups fresh baby spinach
- ¼ cup fresh basil
- 2 tbsp lemon juice
- salt (to taste)
- black pepper (to taste)
- ¼ tsp red pepper flakes (for subtle heat)
Ingredients
Scale
Measurement units
- 3 tbsp extra-virgin olive oil
- 6 garlic cloves
- ½ cup sun-dried tomatoes
- 1 cup vegetable broth
- 1 can (13.5 oz) full-fat coconut milk (or cashew cream for creamier texture)
- 2 cans (15 oz each) cannellini beans
- 4 cups fresh baby spinach
- ¼ cup fresh basil
- 2 tbsp lemon juice
- salt (to taste)
- black pepper (to taste)
- ¼ tsp red pepper flakes (for subtle heat)
Instructions
Sauté garlic and sun-dried tomatoes
Heat extra-virgin olive oil (3 tablespoon) in a large skillet over medium heat.
Add 6 minced garlic cloves and cook, stirring frequently, until fragrant and just beginning to soften, about 1 minute.
Stir in 0.5 cup chopped sun-dried tomatoes (½ cup) and cook for 1 minute more to release their oils.
Build the cream sauce
Pour in vegetable broth (1 cup) and 1 can (13.5 oz) coconut milk, stirring to combine smoothly.
Bring the mixture to a gentle simmer over medium heat.
Add beans and simmer
Stir in 2 cans (15 oz each) drained and rinsed cannellini beans (2 cans (15 oz each)).
Simmer uncovered for 8 minutes, stirring occasionally, until the sauce thickens slightly and beans are heated through.
Wilt spinach and finish
Add 4 cups fresh baby spinach in handfuls, stirring gently until wilted, about 2 minutes.
Stir in 0.25 cup fresh chopped basil and 2 tbsp lemon juice.
Season with salt and black pepper to taste; add 0.25 tsp red pepper flakes if desired.
Serve
Divide the skillet among four bowls and serve warm.
Before you cook
Cook notes
- • For deeper umami, use sun-dried tomatoes packed in olive oil rather than dry; chop them finely so they distribute evenly.
- • Coconut milk can separate; stir the can well before opening, or use full-fat cashew cream (1 cup) for a lighter, equally creamy result.
- • Do not overcook spinach; add it at the very end so it wilts gently and retains color and nutrients.
- • Lemon juice brightens the rich sauce and balances the earthiness of beans; adjust to taste.
- • This dish thickens as it cools; if serving later, reheat gently with a splash of broth to restore creaminess.
- • Make ahead: prepare the sauce and beans up to 2 days ahead; store spinach separately and fold in just before serving.
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