Marry Me White Beans
By Emily Carter
Ingredients
- 1 tbsp oil from the sun-dried tomato jar
- 4 cloves garlic minced
- ¼ tsp red pepper flakes
- 1 tbsp tomato paste
- ½ tsp Italian seasoning
- ¼ tsp smoked paprika
- ½ cup low-sodium vegetable broth
- 2 cans 15 oz each cannellini beans, drained; reserve 2 tbsp liquid
- ¼ cup sun-dried tomatoes in oil chopped
- ¼ cup heavy cream
- ¼ cup Parmesan freshly grated
- 2 large handfuls fresh spinach
- Salt to taste
- Fresh basil to finish
- onions
Instructions
- Heat tomato oil in a large skillet over medium. Add onions and garlic and red pepper flakes. Cook for 90 seconds.
- Add tomato paste and paprika. Cook for 2 minutes, stirring, until slightly darkened.
- Pour in broth; scrape the pan. Add beans, reserved liquid, tomatoes, and Italian seasoning. Stir.
- Simmer medium-low for 15 minutes until the liquid thickens.
- Reduce to lowest heat. Add cream, stir gently. 3–4 minutes. No boiling.
- Off the heat. 30 seconds. Add Parmesan in batches, stir after each until smooth.
- Lowest heat. Add spinach, wilt 90 seconds. Taste for salt.
- Serve with bread. Fresh basil on top