Creamy Tuscan White Bean Skillet
520kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion
- 2 garlic cloves
- 8 jarred sun-dried tomatoes
- 6 chopped jarred artichokes
- 2 tins 400g cannellini beans
- 2 tablespoon tomato paste
- 250 ml heavy cream
- 250 ml vegetable stock
- 75 g spinach
- 20 g hard cheese
- 20 g fresh basil leaves shredded
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Method
- Heat the oil in a pan and then add the diced onion. Saute for 5-6 minutes until the onion begins to soften, and then add the minced garlic, artichokes, and sun-dried tomatoes and cook for another two-three minutes.
- Add the tomato paste and stir it into the other ingredients, then tip in your cannellini beans, vegetable stock, and herbs.
- Stir everything together and bring to a gentle simmer until the sauce has heated and thickened, then stir in the cream and spinach and cook until the spinach is wilted (5 minutes).
- Grate in the hard cheese and season to taste, then top with your fresh basil leaves before serving.
Nutrition
Serving1gCalories520kcalCarbohydrates59gProtein16gFat29gSaturated Fat16gPolyunsaturated Fat11gTrans Fat1gCholesterol76mgSodium867mgFiber17gSugar18g
Notes
For a vegan version, replace the heavy cream with coconut cream or a plant-based alternative and use nutritional yeast instead of cheese or simply omit it. Add a pinch of red pepper flakes for a spicy kick or a scoop of soft cheese for extra creaminess.