Ingredients:

  • 2 tbsp (30 g) extra virgin olive oil
  • 4 cloves (20 g) garlic, minced
  • ⅓ cup (50 g) sun-dried tomatoes, drained and thinly sliced
  • ½ tsp (2 g) red pepper flakes
  • 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
  • ½ cup (120 ml) low-sodium vegetable or chicken broth
  • ¾ cup (180 ml) heavy cream
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 2 cups (60 g) fresh baby spinach
  • ½ tsp (3 g) salt, or to taste
  • ¼ tsp (1 g) cracked black pepper
  • 1 tbsp (15 ml) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium heat. Add the minced garlic and sun-dried tomatoes. Sauté 2-3 minutes until the garlic is fragrant and the tomatoes have softened, without browning. Stir in the red pepper flakes during the last 30 seconds.
  2. Add the drained, rinsed beans and the broth. Stir to coat the beans in the oil. Simmer 5-7 minutes, until the liquid has reduced by half and the beans are glistening and heated through.
  3. Reduce the heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Do not let it reach a rolling boil. Gradually add the Parmesan one handful at a time, stirring constantly until the sauce is smooth and glossy.
  4. Fold in the baby spinach and stir 1 minute until just wilted. Season with the salt and black pepper, garnish with the parsley, and serve immediately.