Creamy Tuscan Bean and Sun-Dried Tomato Skillet

This quick and flavorful dish combines creamy cannellini beans with tangy sun-dried tomatoes, creating a comforting meal reminiscent of Tuscan cuisine. Ready in just 30 minutes, it's perfect for busy weeknights, offering a rich and satisfying taste with a touch of chili oil for heat. Fresh baby spinach adds a vibrant, nutritious element, making this skillet an ideal choice for a wholesome and delicious dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the Onion and Garlic:

Step 2

In a large pan, heat the olive oil over medium heat.

Step 3

Add the diced onion and minced garlic together. Sauté for about 5-7 minutes, until the onion is translucent and the garlic is fragrant.

Step 4

Add Tomato Paste and Seasoning:

Step 5

Stir in the tomato paste and cook for about 1 minute, until well combined.

Step 6

Add the Italian seasoning, salt, and pepper to taste. Stir to mix.

Step 7

Incorporate Cream and Sun-Dried Tomatoes:

Step 8

Pour in the heavy cream or full-fat coconut milk, stirring continuously until well mixed.

Step 9

Add the chopped sun-dried tomatoes and stir to combine. Cook for about 5 minutes, stirring occasionally.

Step 10

Add Beans:

Step 11

Add the drained and rinsed cannellini beans, and stir to combine. Cook for another 5 minutes, stirring occasionally.

Step 12

Thicken the Sauce:

Step 13

Continue to cook, stirring occasionally, for about 10 minutes, or until the sauce has thickened to your desired consistency.

Step 14

Add Spinach:

Step 15

Once the sauce is thickened, add the baby spinach. Stir for about 2-3 minutes, until the spinach is wilted.

Step 16

Serve:

Step 17

Top with chili oil and serve with slices of sourdough bread.

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