Creamy White Bean Sun-Dried Tomato Skillet

Creamy white beans, sun-dried tomatoes, broth, and spinach simmer together in one skillet for a quick, comforting vegetarian dinner.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 15-ounce cans white beans
• 0.5 cup sun-dried tomatoes
• 1 cup vegetable broth
• 0.5 cup heavy cream
• 3 cups baby spinach
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 teaspoon italian seasoning
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice

Cooking instructions

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. (about 1 min) — Medium heat
2. Add the drained white beans, sun-dried tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a simmer, then cook for 5 minutes, stirring occasionally. (about 5 min) — Simmer
3. Stir in the heavy cream and baby spinach. Cook for 4 to 6 minutes, stirring, until the spinach wilts and the sauce thickens slightly. (about 6 min) — Medium-low heat
4. Stir in the lemon juice and cook for 1 minute, until the skillet is steaming hot. Remove from the heat and serve. (about 1 min) — Steaming hot