Description
A comforting and quick one-pot meal featuring creamy white beans and sun-dried tomatoes, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 tablespoon oil from the sun-dried tomato jar
- 1 small onion, finely diced
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon dried thyme
- 1 teaspoon chili flakes
- 1/2 cup cream (or your favorite plant-based alternative)
- 2 cans of white beans (400g/14oz each)
- 1/2 cup finely grated parmesan, plus another 1 tablespoon to garnish
- 2 cups spinach leaves, chopped
- 1 tablespoon chili oil, to serve
Instructions
- Heat 1 tablespoon of the sun-dried tomato oil in a high-sided pan over medium heat, then add the diced onion and 1 teaspoon of salt. Cook until the onion is soft and starting to become translucent, about five minutes.
- Add the crushed garlic cloves and stir through the onion until fragrant, a minute more.
- Add ½ cup of chopped sun-dried tomatoes, 1 tablespoon of dried thyme, and 1 teaspoon of chili flakes. Stir well, then pour in ½ cup of cream, mixing until combined.
- Gently add the white beans along with their liquid, stirring to coat everything in the sauce.
- Incorporate ½ cup of grated parmesan, stirring again to blend. Allow the mixture to simmer for about five minutes to thicken slightly.
- Scatter the chopped spinach leaves into the pan and mix them through; they will wilt and reduce significantly. Taste for seasoning and adjust with salt if needed.
- Finish by drizzling chili oil over the top and sprinkle the remaining parmesan. Serve hot.
Notes
Serve with crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg