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Creamy Tuscan White Bean Skillet

Ingredients

  • 2 tablespoons olive oil
  • 1 small shallot (finely chopped)
  • 3 garlic cloves (minced)
  • ½ teaspoon red pepper flakes
  • 2 cans cannellini beans (drained and rinsed)
  • ¾ cup vegetable stock
  • ½ cup heavy cream
  • ½ cup grated Parmesan (plus more to serve)
  • 3 cups baby spinach
  • ½ cup chopped sun-dried tomatoes
  • 1 teaspoon lemon zest

Instructions 

  • Warm olive oil in a wide skillet over medium heat. Cook shallot until soft, then add garlic and red pepper flakes for a few seconds.
  • Stir in beans, vegetable stock, cream, and sun-dried tomatoes. Bring to a gentle simmer.
  • Add Parmesan and stir until the sauce becomes creamy. Lightly mash a small portion of the beans against the side of the pan to thicken the sauce naturally.
  • Fold in spinach until just wilted. Season with salt, black pepper, and lemon zest.
  • Scatter basil over the top and serve with crusty bread, toasted sourdough, or warm pita.