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Ingredients
Scale
- 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 if needed
- 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)
Instructions
- Preheat the oven to 350°F.
- In a large, oven-safe skillet, heat olive oil over medium heat. Add leeks and garlic, sautéing for about 5 minutes until tender and fragrant. Turn off the heat.
- Mix in the drained white beans, chopped artichoke hearts, thyme, lemon zest, broth, chopped spinach, pepper, and salt. Add half of the goat cheese, mixing well and sprinkling the rest on top.
- Bake for 15-20 minutes until everything is warmed through. For an extra touch, broil for a few minutes to brown the goat cheese if desired. Adjust creaminess by stirring in warm broth or bean water, then taste and season with salt and pepper.
- Serve the dish warm, garnished with lemon wedges and Aleppo flakes if desired.
Notes
Substituting vegetable broth with chicken broth can add a richer flavor.
Feel free to add other veggies like zucchini or bell peppers for variety.
Serve alongside crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 30mg