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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
45 min500 kcal4 base servingsDinnerVeganGluten FreeOne Pan
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Recipe and nutrition estimates

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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.

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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
  1. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 1: Prep the vegetables.
    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
  2. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 2: Soften the onion.
    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
  3. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 3: Simmer the potatoes.
    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
  4. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 4: Add the beans.
    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
  5. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 5: Wilt the spinach.
    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
  6. Creamy White Bean Potato Bowls with Spinach and Lemon cooking step 6: Serve with lemon.
    Step 6

    Serve with lemon

    Spoon into warm bowls, scatter over the remaining parsley, and serve with lemon wedges for squeezing over.

    3 min