Description
A rich and flavorful one-pot meal featuring creamy white beans, sun-dried tomatoes, spinach, and garlic in a luscious Tuscan-inspired sauce. Perfect for a quick and comforting vegetarian dinner.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1/2 cup sun-dried tomatoes, chopped
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup vegetable broth
1/2 cup heavy cream
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
4 cups fresh baby spinach
1/2 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 another 2 minutes.
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 crushed red pepper flakes.
Simmer the mixture for 8-10 minutes, stirring occasionally, until slightly thickened.
Add the fresh baby spinach and cook for 2-3 minutes until wilted.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy.
Season with salt and freshly ground black pepper to taste.
Serve immediately, spooned into bowls or over cooked pasta or rice if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes