Tuscan White Bean Skillet with Spinach
15min
30min
4
385
Chef's Note
For a heartier meal, you can add Italian sausage (cook it first before the onions). The key to this dish is mashing some of the beans - it creates a creamy texture without adding cream. This dish tastes even better the next day, making it perfect for meal prep!
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Ingredients
2 tablespoons olive oil
1 medium onion
3 cloves garlic
2 medium carrots
1 tablespoon Italian herbs
1/4 teaspoon red pepper flakes
2 15-oz cans canned white beans
1 14-oz can diced tomatoes
1 cup vegetable broth
5 cups baby spinach
1 medium lemon
1/3 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 loaf crusty bread
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 2
Add 1 diced onion and cook for 3-4 minutes until softened.
- 3
Add 3 minced garlic cloves and 2 diced carrots, cooking for another 3 minutes until carrots begin to soften.
- 4
Stir in 1 tablespoon of Italian herbs, 1/4 teaspoon of red pepper flakes (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 5
Add 2 cans of drained and rinsed white beans and 1 can of diced tomatoes with their juices. Stir to combine.
- 6
Pour in 1 cup of vegetable broth, bring to a simmer, and cook for 10 minutes to allow flavors to meld.
- 7
Gently mash about 1/4 of the beans with the back of a spoon against the side of the pan to thicken the sauce.
- 8
Add 5 cups of baby spinach in batches, stirring until wilted, about 3 minutes.
- 9
Stir in the juice and zest of 1 lemon and 1/3 cup of grated Parmesan cheese.
- 10
Taste and adjust seasoning if needed.
- 11
Serve hot in bowls with extra Parmesan cheese on top and crusty bread on the side for dipping.
Nutrition Information (per serving)
385
18g
52g
12g
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