Creamy Spinach Artichoke Beans (high protein) - a delicious healthy vegetarian dinner recipe. This is a one pot recipe that is ready in less than 30 minutes. It is packed with protein, veggies and fiber.
I love bean based recipes. For another yummy bean based dinner try my alfredo beans, pumpkin beans, or my burst cherry tomato and ricotta beans.
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Why you'll love this recipe
It is easy to make and ready in about 30 minutes.
Thanks to the beans and parmesan this recipe is packed with protein.
No cleaning up a bunch of dishes, this meal is made in one pot.
Ingredients
- garlic
- cannelini beans
- vegetable broth
- onion
- parmesan
- basil
- salt
- pepper
- artichokes
- spinach
See the recipe card for full information on ingredients and quantities.
Substitutions
- canellini beans - great northern beans are a good sub.
- Spinach - any leafy green works here.
Step-by-Step Instructions
Cook garlic.
Add all remaining ingredients except for spinach and simmer.
Stir in spinach.
Serve.
Storage instructions
You can store the extra beans in a sealed container in your fridge for up to 3 days.
Recipe Pro-Tips
Make sure to use vegetarian parmesan if you are a vegetarian.
If you are not vegan you can use bone broth to further bump up the protein.
Recipe FAQS
Yes they are the same thing.
Butter beans are the protein source.
Not all parmesan is vegetarian, be sure to buy vegetarian parmesan if you are vegetarian.
Other one pot meals
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Creamy Spinach Artichoke Butter Beans
Equipment
- 1 skillet
Ingredients
- 1 tablespoon butter can sub oil but butter adds more flavor
- 3-6 cloves garlic adjust to your garlic preference, I used 3 very large cloves (equivalent to 6 regular sized)
- ½ onion - finely chopped
- 3 cans cannellini beans - drained
- 1 ¼ cup vegetable or chicken broth use chicken bone broth for more protein
- 1 cup grated parmesan
- ¼ cup fresh chopped basil
- pinch salt
- pinch black pepper
- 1 ~10 ounce jar artichokes - drained and chopped
- 3 cups roughly chopped spinach this is about 2 big handfuls
- juice from ½ lemon
optional toppings and sides
- additional grated parm
- pinch red pepper flakes
- drizzle olive oil
- additional fresh chopped basil
- toasty sourdough
Instructions
- Add butter to a deep skillet over medium heat. Add onion and garlic and cook for 8-10 minutes, until softened.
- Add all other ingredients except for the spinach to the skillet. Stir to combine. Partially mash about ¼ the beans with a potato masher.
- Bring to a simmer, being careful not to boil. Simmer for 10-15 minutes.
- Turn heat to low and fold in spinach, stir until the spinach is wilted. Squeeze in lemon, stir again and turn off heat.
- Divide out, add your favorite toppings, and serve with toasty bread.
Mel says
This was so good! Very filling and tasty and honestly didn’t take that long! Definitely putting in my usual rotation!!
Kristi says
Thank you Mel!
Laura says
This was so easy and so delicious!! I also made some crusty bread to go with it....... So good.......
Kristi says
Thank you!
Erin S says
Do you have to use fresh spinach or would frozen work if it was thawed?
Kristi says
You can definitely use frozen!
bella says
so amazing!! just made this and it's addicting. used shredded instead of grated parmesan and it was still really good. also delicious with or without the sourdough. Thank you!!
Kristi says
Thank you bella!!
Jessica says
Amazing! Thank you so much!!
Works with vegan mozzarella (what I had on hand) and since I forgot a lemon, 1/4 tsp of Sauvignon blanc I had in the fridge that is yucky to drink but very citrusy.
But don’t neglect the citrus note! Night and day difference.
Kristi says
Thank you Jessica!!