Description
A simple yet incredibly flavorful one-pot meal featuring creamy white beans with savory sundried tomatoes and herbs. Perfect for weeknights!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- ½ cup chopped oil-packed sundried tomatoes (drained)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (adjust to your spice preference)
- 2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
- 2 cups vegetable broth or chicken broth
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese (optional)
- 2 cups fresh spinach
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 2. Add garlic, sundried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- 3. Stir in rinsed and drained white beans and broth. Bring to a simmer.
- 4. Reduce heat to low, cover, and simmer for 10-15 minutes.
- 5. Uncover and stir in cream and Parmesan cheese (if using) until melted and creamy.
- 6. Add spinach and stir until wilted.
- 7. Season with salt and pepper to taste.
- 8. Serve hot, garnished with parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth or water when reheating if the sauce has thickened.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g