Creamy Tuscan Bean and Sun-Dried Tomato Skillet
A rich and flavorful vegetarian skillet dish featuring creamy white beans, sun-dried tomatoes, garlic, and spinach in a luscious creamy sauce, perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup vegetable broth
1 cup heavy cream
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
Add the chopped sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
Add the cannellini beans to the skillet and stir to combine with the garlic and sun-dried tomatoes.
Pour in the vegetable broth and heavy cream, then stir in the dried Italian seasoning and crushed red pepper flakes.
Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce begins to thicken.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes, stirring until the spinach wilts.
Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy.
Season with salt and freshly ground black pepper to taste.
Remove from heat and serve immediately.