Description
A comforting skillet dish with creamy white beans, garlic, fresh tomatoes, and spinach that is quick to prepare and perfect for cozy family dinners.
Ingredients
Scale
- 6 Tbsp. extra-virgin olive oil, divided
- 4 cloves garlic, finely chopped
- 2 cups cherry tomatoes, halved
- 1 1/2 tsp. kosher salt, divided
- 4 cups spinach (about 4.25 oz.)
- 2 (14.5-oz.) cans cannellini beans, drained and rinsed
- 1 cup heavy cream
- 1 oz. Parmesan, finely shredded (about 1/2 cup)
- 4 thick-cut slices white country bread
- 1/2 cup fresh basil leaves, thinly sliced, plus more, torn, for serving
Instructions
- In a large skillet over medium heat, heat 2 tablespoons olive oil until shimmering.
- Add the finely chopped garlic and cook for about 1 minute until fragrant.
- Include the cherry tomatoes, seasoning them with 1/2 teaspoon of kosher salt, and cook for around 3 to 4 minutes until they soften.
- Stir in the spinach, swirling it until it wilts, which takes about 1 to 2 minutes.
- Fold in the cannellini beans, heavy cream, Parmesan, remaining 1/2 teaspoon salt, and 1/4 cup of water. Bring to a boil, then reduce heat to medium-low and let it simmer for 8 to 12 minutes until thickened.
- In another skillet, heat the remaining 2 tablespoons of olive oil and toast the bread slices until golden brown, roughly 3 to 4 minutes.
- Fold in the thinly sliced basil into the bean mixture, taste, and adjust seasoning. Serve hot, garnished with torn basil and toasted bread.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 50mg