Creamy White Beans with Leeks and Parmesan

These creamy white beans are simmered with tender leeks, garlic, herbs, and Parmesan for a rich, savory skillet meal that tastes far more indulgent than its 15-minute cook time suggests.

These one-pan white beans are made with cannellini beans, tender leeks, garlic, thyme, and Herbes de Provence, all simmered in one skillet and finished with freshly grated Parmesan.

I use cannellini beans here because their naturally creamy texture and starch help thicken the broth while the beans still hold their shape-so you get a silky sauce without heavy cream. Ready in about 20 minutes, they're an easy vegetarian main or side dish.

If you always keep a few cans of beans in the pantry like I do, try my white bean kale soup, vegetarian chili with white beans, or two bean salad next.

Jump to:

• 🧀 Ingredient Notes
• 🔪 How To Make Creamy White Beans
• 👩🏼‍🍳 Tips For Creamy Cannellini Beans
• What To Serve with Creamy White Bean Skillet
• Storage & Reheating
• 🍽 More Easy Bean Recipes
• Creamy White Beans Recipe

🧀 Ingredient Notes

• Cannellini beans: Naturally creamy but sturdy enough to hold their shape. Great Northern beans are the best substitute; butter beans will also work but produce a larger, softer bite.
• Leeks: Give the beans a mellow, slightly sweet onion flavor. Use the white and light green portions and wash them thoroughly between the layers.
• Thyme + Herbes de Provence: Gives this dish its distinctive herb-forward, French-inspired flavor. I recommend using fresh thyme for the best flavor.
• Vegetable broth: Low-sodium lets you control the seasoning, especially since Parmesan adds saltiness.
• Parmesan: Use freshly grated rather than pre-shredded so it melts smoothly into the broth.

🔪 How To Make Creamy White Beans

Sauté the vegetables. Cook the leeks and celery in olive oil until softened, then add the garlic and cook just until fragrant.

Simmer the beans. Stir in the cannellini beans, thyme, Herbes de Provence, salt, pepper, and vegetable broth. Simmer uncovered until the broth reduces and the beans are tender and creamy, about 10 minutes.

Add the Parmesan. Reduce the heat and stir in freshly grated Parmesan until melted and the sauce coats the beans. Finish with red pepper flakes, if using.

👩🏼‍🍳 Tips For Creamy Cannellini Beans

• Clean the leeks thoroughly. Dirt tends to hide between the layers; slice them first and rinse well.
• Simmer uncovered. You want the broth to reduce rather than remain soupy.
• Use freshly grated Parmesan. It incorporates more smoothly than packaged shredded cheese.
• Adjust the consistency at the end. Too thick? Add a splash of broth. Too loose? Simmer another minute or two.
• For extra creaminess: Gently mash a small spoonful of beans against the side of the skillet and stir them back into the sauce.

What To Serve with Creamy White Bean Skillet

Serve as a light main dish with crusty bread or sourdough focaccia for soaking up the Parmesan sauce. They also work as a side with roasted vegetables or a simple green salad.

Storage & Reheating

• Store: Refrigerate in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of vegetable broth if the sauce has thickened.

🍽 More Easy Bean Recipes

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