Creamy Tuscan White Bean Skillet

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

1 tablespoon olive oil

1/2 cup onion

2 cloves garlic

2 (15 ounce) cans cannellini beans

1 (14.5 ounce) can artichoke hearts

1/2 cup oil-packed sun-dried tomatoes, chopped

1 tablespoon chopped fresh oregano,

1/2 teaspoon crushed red pepper

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/2 cup vegetable broth

1/2 cup heavy cream

4 cups torn kale or spinach

1/3 cup grated Parmesan cheese

Instructions

Gather all ingredients.

Heat oil in a very large skillet over medium heat. Add onion; cook until softened, about 4 minutes. Add garlic and cook 30 seconds more.

Add beans, artichoke hearts, sun-dried tomatoes, oregano, crushed red pepper, black pepper, and salt to the skillet; stir to combine.

Pour in broth and cream; bring to a simmer and cook until lightly thickened, stirring occasionally, 5 minutes.

Add kale and reduce heat to low. Cook until kale begins to soften, stirring often, 2 to 3 minutes longer. Remove from the heat.

Sprinkle the cheese over the beans and stir; garnish with additional chopped fresh oregano.

Nutrition

• Calories: 603 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 0 g
• Cholestérol: 41 mg
• Sodium: 853 mg
• Glucides Totaux: 81 g
• Fibres Diététiques: 25 g
• Sucres Totaux: 5 g
• Protéines: 34 g