Creamy Tuscan White Bean Skillet

• portionen: 4 servings
• aktive zeit: 20 minutes
• gesamtzeit: 45 minutes

Zutaten

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 cannellini beans, drained, rinsed

1 c. heavy cream

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

4 thick-cut slices white country bread

1/2 c. fresh basil leaves, thinly sliced, plus more, torn, for serving

Anweisungen

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

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.

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).

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.

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

Nährwertangaben

• Kalorien: 796
• Gesamtfett: 49 g
• Gesättigtes Fett: 20 g
• Transfett: 1 g
• Cholesterin: 80 mg
• Natrium: 1101 mg
• Gesamtkohlenhydrate: 52 g
• Ballaststoffe: 13 g
• Zucker insgesamt: 6 g
• Eiweiß: 28 g