Description
A rich and creamy one-pot Tuscan-inspired skillet featuring white beans, sun-dried tomatoes, spinach, and a luscious garlic cream sauce. Perfect for a comforting vegetarian meal ready in under 30 minutes.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1/2 cup sun-dried tomatoes, chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
1 cup vegetable broth
1/2 cup heavy cream
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
4 cups fresh baby spinach
1/4 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet and sauté for 3-4 minutes until the onion is translucent and fragrant.
Stir in the chopped sun-dried tomatoes and cook for 1 minute.
Add the drained cannellini beans to the skillet and stir to combine.
Pour in the vegetable broth and bring the mixture to a simmer.
Stir in the heavy cream, dried Italian seasoning, and red pepper flakes.
Allow the mixture to simmer for 5 minutes, stirring occasionally, until slightly thickened.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes until wilted.
Stir in the grated Parmesan cheese until melted and fully incorporated.
Season with salt and freshly ground black pepper to taste.
Remove from heat and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes