Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 28 ounces (2 cans) butter beans, drained and rinsed
- 2 cups vegetable stock
- 1 cup canned pumpkin puree
- ½ cup heavy cream
- 3 cups packed baby spinach
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large skillet, sauté onions until translucent.
- Add garlic and cook for an additional 30 seconds.
- Combine butter beans, vegetable stock, and pumpkin puree, stir together.
- Simmer mixture for 10 minutes to enhance flavors.
- Add heavy cream and spinach, simmer for another 5 minutes until spinach wilts.
- Stir in lemon juice and garnish with parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh ingredients for better flavor.
Substitute butter beans with cannellini beans if preferred.
For extra spice, add red pepper flakes while cooking garlic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 10
- Protein: 12
- Cholesterol: 25