PlumTally
Creamy Spinach-Artichoke Bean Skillet
35m$18.30

Creamy Spinach-Artichoke Bean Skillet

Tender cannellini beans, artichoke hearts and spinach come together in a garlicky Greek yogurt, Parmesan and mozzarella sauce. Toasted crusty bread makes this creamy vegetarian skillet a satisfying dinner.

  • artichoke
  • comfort food
  • creamy
  • dinner
  • lunch
  • main course
  • mediterranean-inspired
  • plant-based
  • serves four
  • skillet dinner
  • spinach
  • vegetarian
  • white beans
15 min prep20 min cook4 servingsmedium
Cuisine
Mediterranean-inspired

Shopping options

Canned cannellini beans, drained and rinsed · 4 Cup

Bush's Cannellini Beans 15.5 oz

Sale

89%

In recipe$3.33
To buy$3.75
Details
Bush's Best · 15.5 oz$1.49
Sale
$1.25 per packageBuy 3Package use: 89%Product matchEstimated

Baby spinach · 8 Ounce

Kroger® Baby Spinach

80%

In recipe$3.19
To buy$3.99
Details
Kroger · 10 oz$3.99 per packageBuy 1Package use: 80%Product matchEstimated

Jarred quartered artichoke hearts packed in water, drained · 2 Cup

Reese® Quartered Artichoke Hearts

Sale

76%

In recipe$3.96
To buy$5.18
Details
Reese® · 12 oz.$3.19
Sale
$2.59 per packageBuy 2Package use: 76%Product matchEstimated

Crusty bread · 8 Each

GOLDMINER CRACKED WHEAT SOURDOUGH SQUARE BREAD

Sale

67%

In recipe$3.33
To buy$4.99
Details
California Goldminer · 24 oz$5.49
Sale
$4.99 per packageBuy 1Package use: 67%Product matchEstimated

Garlic, minced · 4 Each

Garlic

40%

In recipe$0.20
To buy$0.50
Details
1 ct$0.50 per packageBuy 1Package use: 40%Product matchEstimated

Low-moisture mozzarella cheese, shredded · 0.75 Cup

Kroger® Mozzarella Shredded Cheese

38%

In recipe$0.75
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 38%Product matchEstimated

Plain whole-milk Greek yogurt · 1 Cup

Fage® Total Plain Whole Milk Greek Yogurt Tub

Sale

25%

In recipe$1.62
To buy$6.49
Details
Fage · 32 oz$6.99
Sale
$6.49 per packageBuy 1Package use: 25%Product matchEstimated

Parmesan cheese, finely grated · 0.5 Cup

BelGioioso® Parmesan Cheese Wedge

22%

In recipe$1.54
To buy$6.99
Details
BelGioioso · 8 oz$6.99 per packageBuy 1Package use: 22%Product matchEstimated

Olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.38
To buy$6.49
Details
Kroger · 16.9 fl oz$6.49 per packageBuy 1Package use: 6%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

McCormick Pure Ground Black Pepper

Sale

1%

In recipe$0.04
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Fine salt · 0.25 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.00
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Water · 0.75 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$18.30

· only what you use

$4.58

per serving · 4 servings

You pay at checkout$42.37
43% used in this recipe$24.07 unused

All ingredients selected

Checkout$45.32
Recipe portion$18.34

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Canned cannellini beans-4 cups
  • Jarred quartered artichoke hearts packed in water-2 cups
  • Baby spinach-8 ounces
  • Crusty bread slices-8 each
  • Plain whole-milk Greek yogurt-1 cup
  • Low-moisture mozzarella cheese-3/4 cup
  • Water-3/4 cup
  • Garlic cloves-4 each
  • Parmesan cheese-1/2 cup
  • Olive oil-2 tablespoons
  • Fine salt-1/4 teaspoon
  • Ground black pepper-1/4 teaspoon
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered stainless-steel kitchen colander on a light neutral background.Colander
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Centered stainless-steel box cheese grater photographed upright on a light neutral background.Cheese grater
1
Prepare the ingredients and oven
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered stainless-steel kitchen colander on a light neutral background.Colander
Centered stainless-steel box cheese grater photographed upright on a light neutral background.Cheese grater

Wash your hands and heat the oven to 425°F. Drain and rinse the cannellini beans, then let them drain thoroughly. Drain the artichoke hearts well and cut any large quarters into bite-size pieces. Mince the garlic and grate the cheeses. Rinse and dry the spinach if it is not labeled prewashed, discarding damaged leaves.

4 cups cannellini beans
2 cups artichoke hearts
8 ounces spinach
4 Each garlic
1/2 cup parmesan cheese
3/4 cup mozzarella cheese
2
Smooth the yogurt
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl

Put the Greek yogurt in a small bowl and whisk until smooth. Set it beside the stove while you cook so it loses some of its refrigerator chill.

1 cup greek yogurt
3
Toast the bread
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons

Arrange the bread on the baking sheet. Drizzle the bread with its allotted 1 tablespoon olive oil, distributing it across all 8 slices. Toast for 8–10 minutes, turning halfway through, until crisp at the edges and lightly golden.

Use oven mitts when turning or removing the hot baking sheet.

8 Each bread
1 tablespoon olive oil
4
Sauté the garlic
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet

Meanwhile, heat the remaining 1 tablespoon olive oil in the skillet over medium-low heat. Add the garlic and cook for 30–60 seconds, stirring, until fragrant but not browned.

Add the garlic carefully to the hot oil to avoid splatter.

1 tablespoon olive oil
4 Each garlic
5
Cook the artichokes and spinach
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet

Add the artichoke hearts and cook for 2 minutes, stirring gently. Add the spinach in batches, folding each batch into the skillet as it wilts, about 3 minutes total.

2 cups artichoke hearts
8 ounces spinach
6
Simmer the beans
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet

Add the beans, 3/4 cup water, salt and pepper. Gently fold everything together without mashing the beans. Bring to a gentle simmer over medium heat and cook uncovered for 4–5 minutes, until the beans are hot and a shallow pool of liquid remains.

4 cups cannellini beans
3/4 cup Water
1/4 teaspoon salt
1/4 teaspoon Ground Black Pepper
7
Melt the cheeses gently
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet

Reduce the heat to its lowest setting. Add the Parmesan and mozzarella in small handfuls, folding gently after each addition. Cook for 1–2 minutes, just until melted; do not let the mixture boil.

1/2 cup parmesan cheese
3/4 cup mozzarella cheese
8
Temper and fold in the yogurt
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl

Remove the skillet from the heat and let it stand for 2 minutes. Whisk 2 tablespoons of the warm liquid from the skillet into the yogurt, followed by another 2 tablespoons of skillet liquid. Gently fold the warmed yogurt into the beans until the sauce is creamy and evenly combined. Do not return the skillet to a boil.

Handle the warm skillet liquid carefully to avoid splashes or burns.

1 cup greek yogurt
9
Serve with toasted bread
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet

Divide the skillet among four plates and serve immediately with 2 slices of toasted bread per person.

10

How did it turn out?

Rating and review tools are unavailable right now.