Description
This creamy Sun Dried Tomato Cannellini Beans dish is bursting with flavor, featuring garlic, vibrant spinach, and a smooth cream sauce. Perfect for a quick dinner that feels indulgent yet healthy!
Ingredients
Scale
- 800 g (28 oz) tinned cannellini beans – rinsed and drained
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic – finely chopped
- ¼ teaspoon red chilli pepper flakes
- 2 cups baby spinach – firmly packed
- ¾ cup sun-dried tomatoes – drained from oil and roughly chopped
- 1 cup (250 ml) heavy whipping/thickened cream
- 1 teaspoon dried oregano
- ½ cup (40 g) parmesan cheese – freshly grated
- ¼ cup fresh basil leaves – finely sliced
- sea salt and freshly ground black pepper – to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 1-2 minutes, avoiding burning.
- Incorporate spinach, sun-dried tomatoes, and beans, allowing the spinach to wilt.
- Pour in the cream, along with dried oregano and chilli flakes. Bring to a simmer while stirring.
- Once warmed and slightly thickened, remove from heat. Stir in Parmesan cheese and season to taste with salt and pepper. Serve topped with fresh basil.
Notes
For a vegetarian option, ensure the parmesan cheese is rennet-free.
This dish pairs well with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 100mg