Description
A rich and comforting one-pot dish featuring creamy white beans, sun-dried tomatoes, spinach, and Italian herbs simmered in a luscious garlic cream sauce. Perfect for a quick and satisfying vegetarian meal.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup sun-dried tomatoes, chopped (not packed in oil)
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup vegetable broth
1 cup heavy cream
4 cups fresh baby spinach
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Instructions
Heat olive oil in a large skillet over medium heat.
Add minced garlic and chopped onion to the skillet and sauté for 3 to 4 minutes until the onion is translucent and fragrant.
Stir in the chopped sun-dried tomatoes and cook for 2 minutes to release their flavor.
Add the drained cannellini beans to the skillet and stir to combine.
Pour in the vegetable broth and heavy cream, then sprinkle in the dried Italian seasoning, crushed red pepper flakes, salt, and black pepper.
Bring the mixture to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the fresh baby spinach to the skillet and cook for another 2 to 3 minutes until the spinach wilts.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well combined.
Taste and adjust seasoning if needed, then serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes