Creamy Tuscan White Bean Skillet



  • 6 tbsp. 

    extra-virgin olive oil, divided

  • 4 

    cloves garlic, finely chopped

  • 2 c. 

    cherry tomatoes, halved

  • 1 1/2 tsp. 

    kosher salt, divided

  • 4 c. 

    spinach (about 4.25 oz.)

  • 2 

    (14.5-oz.) cans of cannellini beans, drained, rinsed

  • 1 c. 

    heavy cream

  • 1 oz. 

    Parmesan, finely shredded (about 1/2 c.)

  • 4 

    thick-cut slices of white country bread

  • 1/2 c. 

    fresh basil leaves, thinly sliced, plus more, torn, for serving

How to:
  1. In a large skillet over medium heat, heat 2 tablespoons oil. Add garlic and cook, stirring, until fragrant, about 1 minute.

  2. Add tomatoes, season with 1/2 teaspoon salt, and cook, tossing occasionally, until tomatoes soften and release their juices, 3 to 4 minutes. Add spinach and cook, stirring, until wilted, 1 to 2 minutes more.

  3. Stir in beans, cream, Parmesan, 1/2 teaspoon salt, and 1/4 cup water and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, 8 to 12 minutes (sauce will continue to thicken as it cools).

  4. Meanwhile, in another large skillet over medium-high heat, heat 2 tablespoons oil. Add 2 slices of bread and cook, turning halfway through, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate. Repeat with remaining bread and 2 tablespoons oil.

  5. Fold sliced basil into bean mixture; season with remaining 1/2 teaspoon salt, if needed. Top with torn basil. Serve with bread alongside.

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