Description
Creamy white beans, spinach, sun-dried tomatoes, and Parmesan come together in a quick one-pan vegetarian dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 cans cannellini beans, drained and rinsed
- 1/2 cup chopped sun-dried tomatoes
- 4 cups fresh spinach
- 3/4 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh basil
Instructions
- Dice onion and mince garlic.
- Heat olive oil in a skillet over medium heat.
- Cook onion for 4 minutes.
- Add garlic, oregano, and red pepper flakes.
- Add beans, sun-dried tomatoes, and broth.
- Simmer for 5 minutes.
- Stir in cream and Parmesan.
- Cook until slightly thickened.
- Add spinach and cook until wilted.
- Season and garnish with basil.
- Serve warm.
Notes
- Use coconut cream for a vegan version.
- Add lemon juice before serving for brightness.
- Store leftovers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 5
- Sodium: 620
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 11
- Protein: 18
- Cholesterol: 28