Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional for heat)
- 2 cans butter beans (15 oz each), drained and rinsed
- 1/2 cup vegetable broth or water
- 4 cups fresh spinach leaves
- 1/2 tsp dried thyme or rosemary
- Salt and pepper to taste
- Optional: Grated parmesan, lemon zest, or sun-dried tomatoes
Instructions
In a large skillet, heat olive oil over medium. Add onion and cook until soft (5 minutes). Stir in garlic and red pepper flakes; cook 1 minute more.
Stir in butter beans, broth, and herbs. Simmer gently 10-15 minutes, allowing flavors to meld and broth to reduce slightly.
Stir in spinach and cook until wilted (2-3 minutes). Season with salt and pepper.
Spoon into bowls and top with optional parmesan or lemon zest. Serve with warm bread or over rice/quinoa.
Notes
Flavor Variations & Add-Ons 
- Creamy Touch: Add a splash of cream or coconut milk
- Zesty Boost: Finish with lemon juice and zest
- Meaty Addition: Add crispy pancetta or sausage
- Herb Power: Mix in fresh basil or parsley