Name: Creamy Marry Me White Bean Skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Ingredients: 2 tablespoons extra-virgin olive oil; ½ cup finely chopped shallots; ½ cup drained oil-packed sun-dried tomatoes, chopped; 4 medium cloves garlic, minced (1½ tablespoons); ½ teaspoon salt; ½ cup unsalted vegetable broth; 2 (5-ounce) packages baby spinach; 2 (15-ounce) cans no-salt-added cannellini beans, rinsed; ½ cup heavy cream; ½ cup grated Parmesan cheese, divided; 1 tablespoon chopped fresh basil or small basil leaves; Crusty whole-wheat bread for serving (optional)

Directions

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1 Place a large skillet over medium heat and warm the 2 tablespoons of olive oil. Add the ½ cup shallots and ½ cup sun-dried tomatoes, then stir frequently for about 3 minutes, until the shallots become soft.

2 Mix in the minced garlic and ½ teaspoon salt. Continue stirring for about 30 seconds, stopping when the garlic smells fragrant.

3 Pour in ½ cup vegetable broth and raise the heat to medium-high. Stir frequently and let the liquid reduce for about 2 minutes.

4 Add both 5-ounce packages of baby spinach. Turn the leaves through the mixture for about 2 minutes, just until they begin to wilt.

5 Gently fold in the rinsed cannellini beans. Cook for about 2 minutes, stirring carefully, until the beans are hot and the spinach is fully wilted.

6 Take the skillet off the heat. Stir in the ½ cup heavy cream and ⅓ cup of the Parmesan until the sauce is evenly combined.

7 Scatter the remaining 2 tablespoons plus 2 teaspoons Parmesan over the skillet, finish with 1 tablespoon basil, and serve with crusty whole-wheat bread if desired.

Creamy Marry Me White Bean Skillet

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