Description
Rich and creamy white beans with sundried tomatoes, fresh herbs, and Parmesan cheese, all made in one pot for easy cleanup and maximum flavor.
Ingredients
Scale
- 2 tablespoons olive oil (or oil from sundried tomato jar)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1/2 cup sundried tomatoes in oil, chopped
- 1/2 cup dry white wine (or chicken broth)
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup chicken broth (or vegetable broth)
- 1/2 cup heavy cream
- 1/4 cup cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups fresh baby spinach
- Extra Parmesan and fresh herbs for serving
Instructions
- 1. Heat oil in a large pot over medium heat. Sauté onion for 4-5 minutes until softened.
- 2. Add garlic and cook 30 seconds until fragrant.
- 3. Stir in sundried tomatoes and cook 2 minutes.
- 4. Add wine and simmer 2-3 minutes to cook off alcohol.
- 5. Add beans, broth, oregano, thyme, and red pepper flakes. Simmer 8-10 minutes.
- 6. Stir in heavy cream and cream cheese until smooth.
- 7. Add half the Parmesan and stir until melted.
- 8. Fold in spinach and cook until wilted, 1-2 minutes.
- 9. Remove from heat, stir in fresh basil, and season with salt and pepper.
- 10. Let rest 5 minutes before serving with remaining Parmesan and fresh herbs.
Notes
Store leftovers in refrigerator up to 4 days. Reheat gently on stovetop, adding broth if needed to thin sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 16g