Creamy Tuscan Bean and Sun-Dried Tomato Skillet
A rich and flavorful vegetarian skillet dish featuring creamy white beans, sun-dried tomatoes, spinach, and a luscious garlic Parmesan cream sauce. Perfect for a quick, comforting 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
1/2 cup grated Parmesan cheese
4 cups fresh baby spinach
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil
Instructions
Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add chopped sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
Stir in the cannellini beans and cook for 2 minutes to warm through.
Pour in the vegetable broth and bring the mixture to a simmer.
Reduce heat to low and stir in the heavy cream, grated Parmesan cheese, dried Italian seasoning, and crushed red pepper flakes.
Simmer the sauce gently for 5 minutes, stirring occasionally, until it thickens slightly.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes, stirring until the spinach wilts.
Season the dish with salt and freshly ground black pepper to taste.
Remove from heat and stir in the chopped fresh basil.
Serve the creamy Tuscan bean and sun-dried tomato skillet warm, optionally with crusty bread or over cooked pasta.