Description
A comforting and flavorful one-pan meal featuring creamy white beans simmered with Italian herbs, garlic, spinach, and sun-dried tomatoes, finished with a touch of cream and Parmesan cheese. Perfect for a quick vegetarian dinner.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, chopped
3 cups fresh baby spinach
3/4 cup vegetable broth
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
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 to 4 minutes until the onion becomes translucent and fragrant.
Stir in the red pepper flakes, dried oregano, dried basil, and dried thyme, cooking for 1 minute to release the aromas.
Add the drained cannellini beans and chopped sun-dried tomatoes to the skillet. Stir to combine and cook for 2 minutes.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the fresh baby spinach to the skillet and cook, stirring occasionally, until the spinach wilts, about 2 to 3 minutes.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Season with salt and freshly ground black pepper to taste.
Remove from heat and sprinkle with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes