Ingredients
Scale
- 2 shallots, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 4 cups fresh spinach
- 1 can (15 oz) cannellini beans, rinsed
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Sauté the shallots in a skillet over medium heat with olive oil until soft, then add garlic and cook for 30 seconds.
- Add sun-dried tomatoes and stir in to release their flavor.
- Deglaze with vegetable broth, simmering for 1-2 minutes.
- Wilt the spinach by adding it to the skillet, allowing it to collapse.
- Add rinsed cannellini beans and vegetable broth, stirring to warm through.
- Finish by stirring in cream and Parmesan until silky. Adjust seasoning and add fresh basil.
Notes
If using dry-packed sun-dried tomatoes, soak them in hot water before adding. For a vegan option, swap cream for coconut cream and use vegan Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Skillet
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg