Description
Creamy Tuscan butter beans with spinach and sun-dried tomatoes in a flavorful sauce.
Ingredients
Scale
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 4 cups fresh spinach
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or coconut milk for vegan)
- 1/4 cup grated Parmesan cheese (optional, or nutritional yeast for vegan)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in chopped sun-dried tomatoes and cook for 2 minutes.
- Add the rinsed and drained cannellini beans and vegetable broth. Bring to a simmer.
- Reduce heat and simmer for 5 minutes, allowing the flavors to meld.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream (or coconut milk) and stir to combine.
- Remove from heat and stir in the grated Parmesan cheese (or nutritional yeast) if using.
- Season with salt and black pepper to taste.
- Serve warm.
Notes
- You can use other white beans like great northern beans.
- Adjust the amount of garlic and sun-dried tomatoes to your preference.
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- This dish is great served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Tuscan, butter beans, spinach, sun-dried tomato, cannellini beans, vegetarian, Italian