Creamy White Beans with Spinach

Ingredients

• 1 tablespoon olive oil
• 1 large shallot, (chopped)
• 4 cups spinach, (roughly chopped)
• 5 cloves garlic, (minced)
• 2 (15 oz) cans cannellini beans, (drained)
• 1 cup vegetable broth, (more if desired)
• Kosher salt and black pepper, (to taste)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup Parmesan cheese, (or nutritional yeast)
• 1 to 2 tablespoons fresh lemon juice
• Crusty bread, (for serving)

Instructions

1. 1

   In a large skillet, heat the olive oil over medium high heat. Add the shallot and cook for 3 minutes, stirring occasionally.

2. 2

   Add the spinach and cook until wilted. Stir in the garlic and cook for 1 minute.

3. 3

   Stir in the beans and vegetable broth. Season with salt, pepper, and crushed red pepper flakes.

4. 4

   Bring to a boil and then reduce to a simmer. Let simmer for about 10 minutes, stirring occasionally. The beans will get creamy and thicken. If you want to break up some of the beans with a wooden spoon, you can.

5. 5

   Stir in the Parmesan cheese (or nutritional yeast) and lemon juice. If the mixture is too thick for your liking, you can add a little extra vegetable broth.

6. 6

   Serve warm with crusty bread.