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Tuscan White Bean Skillet

Tuscan White Bean Skillet

Creamy Tuscan white bean skillet with sun dried tomatoes and spinach. An easy 30 minute one pan dinner that tastes like Italian takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil from the sun dried tomato jar
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/3 cup sun dried tomatoes chopped
  • 2 cans cannellini beans 15 oz each, drained and rinsed
  • 1 cup vegetable broth
  • 1/3 cup heavy cream
  • 5 oz baby spinach
  • 1/2 cup parmesan freshly grated
  • 1/4 cup fresh basil torn
  • 1 tbsp lemon juice
  • salt and pepper to taste

Method
 

  1. **Bloom.** Heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and sun dried tomatoes. Cook for 2 minutes until fragrant.
  2. **Simmer.** Add the drained beans and broth. Bring to a gentle simmer and cook for 5 to 7 minutes so the beans soak up the flavor.
  3. **Cream.** Stir in the heavy cream and let it bubble for 2 minutes until slightly thickened.
  4. **Wilt.** Add the spinach in big handfuls, stirring to wilt. This takes about 60 seconds.
  5. **Finish.** Off the heat, stir in the parmesan, basil, and lemon juice. Season with salt and pepper.
  6. **Serve.** Spoon into bowls with crusty bread to soak up the sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce. Use the oil from the sun dried tomato jar to sauté the garlic. That is where the flavor lives.