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Beans & Spinach

“One of our favorite appetizers at a local restaurant is made with white beans and escarole. It’s nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!” Patrick and Helen Reddy - Wilmington, North Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 4 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 1 pound fresh baby spinach
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender.
  • Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 138 calories, 5g fat (1g saturated fat), 0 cholesterol, 446mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
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  • txoldham
    Sep 11, 2011

    I also add some red pepper flakes.

  • txoldham
    Sep 11, 2011

    I make this with kale instead of spinach. One of our favorite side dishes.

  • funcook12
    Mar 9, 2011

    I dont really like spinach but love this recipe-I throw in a handful of walnuts to toast rite after i remove the garlic-yum!

  • BerniceB.
    Jul 28, 2010

    Just ok, needs more flavor

  • Amy the Midwife
    Jul 19, 2010

    Very nice side dish! I rendered some bacon fat and sautéed the garlic and onions in it (so it wasn't a heart-healthy version). I love garlic, so I didn't discard it. I also love onions, but I found that 1 large onion was plenty. Will definitely make this again!