Description
Make this popular, rich, and savory Tuscan-style white bean dish. It features cannellini beans simmered in a creamy sauce with sun-dried tomatoes and Parmesan cheese.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 cup vegetable broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in the rinsed and drained cannellini beans and vegetable broth. Bring the mixture to a simmer.
- Reduce the heat to low. Stir in the heavy cream (or coconut milk) and the grated Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly, about 3 minutes.
- Stir in the fresh spinach until it wilts completely into the sauce.
- Season generously with salt and black pepper to your preference.
- Serve immediately with crusty bread or over pasta.
Notes
- For a thicker sauce, mash about one-quarter of the beans against the side of the pan before adding the liquid.
- If you do not have vegetable broth, use water and add a bouillon cube for flavor.
- You can substitute cannellini beans with Great Northern beans.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 22
- Cholesterol: 45