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Cannellini Beans With Spinach

This vibrant cannellini beans with spinach dish is a wonderful example of simple, Mediterranean-style cooking. By simmering dried beans with aromatics like sage and whole garlic, you create a rich, creamy texture and a deeply flavoured broth that shop-bought tins simply cannot match. The addition of fresh, mature spinach and a bright hit of lemon zest elevates the pulses into a sophisticated, soul-warming meal that reflects the best of plant-based eating.

As a versatile vegan main or a substantial side dish, this recipe is perfect for those seeking a protein-rich, heart-healthy option. You can even prepare the beans up to three days in advance, making it an excellent choice for midweek meal prep. Serve it in shallow bowls with a generous glug of high-quality olive oil and some crusty sourdough bread to mop up the savoury juices.

Continue reading below

Ingredients for Cannellini Beans With Spinach

  • 350ml dried cannellini (white kidney) beans, soaked overnight, drained

  • 1 head of garlic, halved crosswise

  • plus 2 garlic cloves, crushed

  • 3 sage leaves

  • 90ml olive oil, divided, plus more for serving

  • Kosher salt

  • 1/2 teaspoons crushed red pepper flakes

  • 2 bunches mature spinach, trimmed

  • 1 tablespoon finely grated lemon zest

  • 2 tablespoons fresh lemon juice

How to make Cannellini Beans With Spinach

Bring beans, head of garlic, sage, 45ml oil, and 1450ml water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Let cool.

Heat 45ml oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.

Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 60ml bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.

Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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