Ingredients

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2 tablespoons olive oil
2 leeks, chopped
4 garlic cloves, minced
2 x 14-ounce cans white cannellini beans, drained
14-ounce can of artichoke hearts, drained and chopped
2 tablespoons fresh thyme, chopped
1 tablespoon lemon zest
1/2 cup vegetable broth or chicken broth
4 cups baby spinach, chopped
1/4 teaspoon black pepper
salt to taste
6 ounces of goat cheese, or sub creamy vegan cheese
splash of veggie broth (optional)

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Instructions

Preheat your oven to 350°F.
In a large oven-safe skillet or brasier over medium heat, add olive oil, leeks, and garlic. Sauté for 5 minutes until tender and fragrant, then turn off the heat.
Add the beans, chopped artichoke hearts, thyme, lemon zest, broth, chopped spinach, black pepper, salt, and half of the goat cheese. Mix well and distribute the remaining goat cheese on top.
Bake for 15-20 minutes until warmed through. If desired, broil for a few minutes to brown the goat cheese. For added creaminess, stir in some warm broth or bean water before serving. Adjust seasoning with salt and pepper as needed.
Serve with lemon wedges and a sprinkle of Aleppo flakes if desired.

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Notes

Feel free to substitute any of the beans mentioned with your choice of variety.
For a vegetarian option, stick with vegetable broth instead of chicken broth.
This dish can be topped with fresh herbs for an extra burst of flavor.

Author: dani
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 12g
Protein: 18g
Cholesterol: 30mg