Dinner recipe

Creamy White Bean Potato Bowls with Spinach and Lemon

Name: Creamy White Bean Potato Bowls with Spinach and Lemon
Prep time: 14 min
Cook time: 28 min
Total time: 42 min
Yield: 4 servings
Ingredients: 3 tins cannellini beans; 650g new potatoes; 1 onion; 150g baby spinach; 600ml vegetable stock; 3 cloves garlic; 1 lemon; 20g parsley; 2 tsp dried thyme; 2 tbsp olive oil

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

Start cooking Ingredients

45 min500 kcal4 base servingsDinnerVeganGluten FreeOne Pan

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

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, Lower Sugar

Serving tip: Crushing a few beans and potatoes gives a creamy texture without needing cream.

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

Image: Shop Sorted generated asset

Ingredients

What you need

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

You'll also need

wide saucepan, sieve, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the vegetables
Finely chop the onion. Halve the new potatoes, grate the garlic, chop the parsley, zest the lemon, and cut the zested lemon into wedges.
12 min
Step 2
Soften the onion
Heat 1 tablespoon olive oil in a wide saucepan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft and lightly golden.
8 min
Step 3
Simmer the potatoes
Stir in the garlic, thyme, lemon zest, and black pepper for 1 minute. Add the potatoes and vegetable stock, bring to a simmer, cover, and cook for 14-16 minutes until the potatoes are easily pierced with a knife.
17 min
Step 4
Add the beans
Drain and rinse the cannellini beans. Stir them into the pan and simmer uncovered for 6 minutes, then crush a few beans and potatoes against the side of the pan to thicken the sauce.
8 min
Step 5
Wilt the spinach
Fold in the spinach for 2 minutes until just wilted. Stir through the remaining olive oil, most of the parsley, and a squeeze of lemon juice, then taste and season with salt and black pepper.
3 min
Step 6
Serve with lemon
Spoon into warm bowls, scatter over the remaining parsley, and serve with lemon wedges for squeezing over.
3 min

Recipe

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Dinner recipe

Creamy White Bean Potato Bowls with Spinach and Lemon

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

Start cooking Ingredients

45 min500 kcal4 base servingsDinnerVeganGluten FreeOne Pan

Allergy and dietary checks

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, Lower Sugar

Serving tip: Crushing a few beans and potatoes gives a creamy texture without needing cream.

Image: Shop Sorted generated asset

Ingredients

What you need

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

You'll also need

wide saucepan, sieve, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the vegetables
Finely chop the onion. Halve the new potatoes, grate the garlic, chop the parsley, zest the lemon, and cut the zested lemon into wedges.
12 min
Step 2
Soften the onion
Heat 1 tablespoon olive oil in a wide saucepan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft and lightly golden.
8 min
Step 3
Simmer the potatoes
Stir in the garlic, thyme, lemon zest, and black pepper for 1 minute. Add the potatoes and vegetable stock, bring to a simmer, cover, and cook for 14-16 minutes until the potatoes are easily pierced with a knife.
17 min
Step 4
Add the beans
Drain and rinse the cannellini beans. Stir them into the pan and simmer uncovered for 6 minutes, then crush a few beans and potatoes against the side of the pan to thicken the sauce.
8 min
Step 5
Wilt the spinach
Fold in the spinach for 2 minutes until just wilted. Stir through the remaining olive oil, most of the parsley, and a squeeze of lemon juice, then taste and season with salt and black pepper.
3 min
Step 6
Serve with lemon
Spoon into warm bowls, scatter over the remaining parsley, and serve with lemon wedges for squeezing over.
3 min

Creamy White Bean Potato Bowls with Spinach and Lemon

What you need

You'll also need

Step by step

Prep the vegetables

Soften the onion

Simmer the potatoes

Add the beans

Wilt the spinach

Serve with lemon

Related recipes for the week

Comforting Mushroom Lentil Cottage Pie with Parsley

Creamy Aubergine Red Lentil Coconut Dal with Lime and Coriander

Saucy Butter Bean Tomato Stew with Smoked Paprika and Parsley

Loading the recipe.

Creamy White Bean Potato Bowls with Spinach and Lemon

What you need

You'll also need

Step by step

Prep the vegetables

Soften the onion

Simmer the potatoes

Add the beans

Wilt the spinach

Serve with lemon

Related recipes for the week

Comforting Mushroom Lentil Cottage Pie with Parsley

Creamy Aubergine Red Lentil Coconut Dal with Lime and Coriander

Saucy Butter Bean Tomato Stew with Smoked Paprika and Parsley