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Dinner recipe

Creamy White Bean Potato Bowls with Spinach and Lemon

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A creamy vegan bowl of white cannellini beans, potatoes, spinach, onion, thyme, lemon, and parsley.

Start planningStart cookingIngredients
70 min390 kcal4 base servingsDinnerVeganGluten FreeOne Pan
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: cannellini beans, potatoes, baby spinach, onion

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free

Serving tip: Cool in shallow portions and refrigerate within 1–2hours at 0–5°C. Use within 48hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout.

Creamy White Bean Potato Bowls with Spinach and Lemon plated and ready to serve.

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Ingredients

What you need

  • 720g cannellini beans
  • 650g new potatoes
  • 1 onion
  • 150g baby spinach
  • 600ml vegetable stock
  • 3 cloves garlic
  • 1 lemon
  • 20g parsley
  • 2 tsp dried thyme
  • 30ml olive oil

You'll also need

5l lidded saucepan, potato masher or wooden spoon, scales and measuring jug, knife and board, zester

Method

Step by step

Up to 8 clear steps
  1. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 1: Prep the vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep vessel sizes, cut sizes and per-batch cooking times fixed, and allow extra elapsed time. Cut all potatoes into 2cm pieces. Finely chop onion, crush garlic and chop parsley. Drain and rinse beans to the displayed drained weight. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges.

  2. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 2: Soften the onion.
    Step 2

    Soften onion

    Heat 15ml oil in a 5l saucepan over medium heat. Cook all onion 8–10 minutes until soft, stirring. Add all garlic, thyme and measured lemon zest and stir 1 minute.

    10 min
  3. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 3: Simmer the potatoes.
    Step 3

    Cook potatoes

    Add all potatoes and prepared vegetable stock. Bring to a simmer, cover and cook 20–25 minutes, stirring occasionally, until a knife slides easily into the centre of several pieces. Keep the lid on and heat low enough to retain liquid; continue cooking if potatoes remain firm.

    25 min
  4. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 4: Add the beans.
    Step 4

    Warm and thicken beans

    Add all drained cannellini beans. Simmer uncovered 7–10 minutes, stirring gently, until beans are hot throughout. Lightly crush a few beans and potatoes against the pan to thicken the broth without turning everything into mash.

    10 min
  5. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 5: Wilt the spinach.
    Step 5

    Add spinach

    Fold in all spinach and stir 3 minutes until wilted. Take off heat and stir in remaining 15ml oil, all measured lemon juice and half the parsley.

    3 min
  6. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 6: Serve with lemon.
    Step 6

    Serve

    Divide all beans, potatoes and broth equally between bowls. Scatter remaining parsley and serve all lemon wedges.