Italian-Inspired White Bean and Spinach Skillet

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion (about 150 g), finely diced
• 4 garlic cloves (about 16 g), finely chopped
• 1 pound (450 g) cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 3 cans (15 ounces / 425 g each) cannellini beans, drained and rinsed; about 750 g drained total
• 1 cup (240 ml) low-sodium vegetable broth, plus up to 1/4 cup water if needed
• 5 ounces (150 g) baby spinach, washed and dried
• 1/2 cup (40 g) finely grated Parmesan cheese, divided
• 1 teaspoon finely grated lemon zest, yellow part only
• 1 tablespoon fresh lemon juice
• 1/3 cup loosely packed fresh basil leaves (about 10 g), torn

Instructions

1. Prepare the ingredients. Drain and rinse the beans, halve the tomatoes, and grate the cheese before you begin. Measure out the broth and set aside 2 tablespoons of the Parmesan for serving. A wide, deep 12-inch skillet gives the tomatoes enough space to soften without piling up.
2. Soften the onion. Warm the olive oil over medium heat. Add the diced onion and cook for 6–8 minutes, stirring regularly, until translucent and soft around the edges. If it begins to brown quickly, lower the heat; gentle cooking gives the sauce a sweeter base.
3. Add the aromatics. Stir in the garlic, oregano, salt and pepper. Cook for about 30 seconds, just until fragrant. Keep the mixture moving so the garlic does not scorch; browned or burned garlic can make this mild bean dish taste bitter.
4. Cook down the tomatoes. Add the halved tomatoes and stir to coat them in the oil. Cook for 6–8 minutes, stirring occasionally, until several tomatoes collapse and release their juices. Gently press some with the back of a spoon to help form a light sauce.
5. Create the creamy base. Add the beans and broth, then bring to a gentle simmer. Scoop about 1/2 cup of beans against the side of the pan and mash them with a sturdy spoon. Stir the mashed beans back into the liquid to thicken it naturally.
6. Simmer gently. Cook uncovered for 6–8 minutes, stirring carefully, until the beans are hot and the sauce lightly coats a spoon. If it looks dry before the beans heat through, add water 1 tablespoon at a time. Avoid a vigorous boil that could break the beans apart.
7. Wilt the spinach. Add the spinach in two batches, folding each batch into the hot beans until it begins to soften. Cook for about 2 minutes in total, until the leaves are wilted but still green. Scrape around the edges of the pan to incorporate any thicker sauce.
8. Finish off the heat. Turn off the burner and stir in the remaining Parmesan, lemon zest and lemon juice. Let the skillet stand for 2 minutes so the sauce settles. Taste before adding any extra salt because the cheese and canned beans already contribute some.
9. Serve four portions. Divide the skillet evenly among shallow bowls. Scatter the reserved Parmesan and torn basil over the top. The sauce should be spoonable rather than soupy; loosen it with a small splash of warm water if it thickens while you are serving.