Creamy Tuscan White Bean and Spinach Skillet
A hearty Italian-inspired skillet of creamy white beans, tender spinach, sun-dried tomatoes, and Parmesan, ready in under 40 minutes with crusty bread for soaking up every bite.
Follow the steps below to cook the desired recipe
1. Warm the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
2. Stir in the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute, until fragrant.
3. Add the cannellini beans and vegetable broth. Bring to a gentle simmer and cook for 5 minutes.
4. Use the back of a spoon to lightly mash some of the beans against the side of the skillet; this thickens the sauce while keeping plenty of beans whole.
5. Pour in the cream and simmer gently for 3 minutes, stirring occasionally. Avoid a vigorous boil.
6. Add the spinach in handfuls, stirring until wilted, about 2 minutes.
7. Remove the skillet from the heat and stir in the Parmesan and lemon juice. Season with salt and black pepper to taste.
8. Scatter the basil and extra Parmesan over the skillet. Serve hot with crusty bread.
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1/3 cup oil-packed sun-dried tomatoes, drained and sliced
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes, or to taste
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup low-sodium vegetable broth
1/2 cup heavy cream
5 ounces baby spinach
1/3 cup freshly grated Parmesan, plus more for serving
1 tablespoon lemon juice
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
Crusty bread, for serving
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