Description
A rich and flavorful one-pot meal featuring creamy white beans, sun-dried tomatoes, and a luscious garlic cream sauce infused with Italian herbs. Perfect for a quick, 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
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can great northern beans, drained and rinsed
1 1/2 cups vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups fresh baby spinach
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Add minced garlic and chopped onion to the skillet and sauté until fragrant and translucent, about 3-4 minutes.
Stir in chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes. Cook for 1-2 minutes to release the flavors.
Add the cannellini beans and great northern beans to the skillet and stir to combine.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 8-10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Add the fresh baby spinach and cook until wilted, about 2 minutes.
Season with salt and black pepper to taste.
Remove from heat and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes