White Beans and Spinach — The One-Year-Out Sunday

Cody’s one-year anniversary of release from the unit was Tuesday November twelfth. He has been clean and at the auto-body shop full-time for one full year. We marked the day quietly — Cody worked his shift, came home, sat at the kitchen table with Mama and me. He said, I am going to be okay. Mama held his hand.

The recipe Sunday was white beans and spinach — the simple healthy Italian dish that fits Cody&rsquo>s daily lunch routine now. Cannellini beans simmered with garlic, lemon, olive oil, fresh spinach wilted in. Served over toasted bread.

The recipe is below.

White Beans and Spinach

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (15 oz each) cannellini or white navy beans, drained and rinsed
• 1/2 cup low-sodium chicken or vegetable broth
• 5 oz fresh baby spinach (about 4 packed cups)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional, for serving)

Instructions

1. Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the garlic and red pepper flakes and cook 1 minute more, until fragrant.
2. Add the beans and broth. Pour in the drained beans and broth. Stir to combine. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until the liquid reduces slightly and the beans begin to break down a little at the edges.
3. Wilt the spinach. Add the spinach in batches, folding it into the beans as each handful wilts. Once all the spinach is incorporated, cook 2–3 minutes more until fully wilted and tender.
4. Finish and season. Remove from heat. Stir in lemon juice, salt, and black pepper. Taste and adjust seasoning as needed. The lemon brightens everything — don’t skip it.
5. Serve. Spoon into bowls or alongside grilled meats. Top with Parmesan if using. Good with crusty bread for soaking up the broth.

Nutrition (per serving)

Calories: 280 | Protein: 14g | Fat: 8g | Carbs: 38g | Fiber: 10g | Sodium: 420mg