Creamy White Bean and Spinach Skillet with Melted Dill Havarti
This cozy one-pan dish features tender white beans and fresh spinach swimming in a luscious garlic cream sauce, topped with pools of melted dill Havarti cheese. Perfect for a quick spring weeknight dinner that's both comforting and nutritious.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cans (400g each) cannellini beans, drained and rinsed
- 200ml vegetable broth
- 120ml heavy cream
- 150g fresh baby spinach
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 150g dill Havarti cheese, sliced or cubed
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
Instructions
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the drained white beans, vegetable broth, dried thyme, and red pepper flakes. Stir to combine and bring to a simmer.
Pour in the heavy cream and cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
Add the fresh spinach in batches, stirring until wilted, about 2 minutes. Season with salt and black pepper.
Reduce heat to low and scatter the dill Havarti cheese pieces over the top. Cover the skillet and let the cheese melt for 2-3 minutes.
Remove from heat, drizzle with fresh lemon juice, and garnish with fresh chopped dill. Serve immediately.
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