Creamy Tuscan White Bean Skillet

• servings: 2 servings
• total time: 45 minutes

Ingredients

3 tbsp. extra-virgin olive oil, divided

2 cloves garlic, finely chopped

1 c. cherry tomatoes, halved

3/4 tsp. kosher salt, divided

2 c. spinach

1 (14.5-oz.) cans cannellini beans, drained, rinsed

1/2 c. heavy cream

1/2 oz. Parmesan, finely shredded (about 1/4 c.)

2 thick-cut slices white country bread

1/4 c. fresh basil leaves, thinly sliced, plus more, torn, for serving

Directions

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

Add tomatoes, season with 1/4 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, 1/4 teaspoon salt, and 1/8 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 1 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 1 tablespoons oil.

Fold sliced basil into bean mixture; season with remaining 1/4 teaspoon salt, if needed. Top with torn basil. Serve with bread alongside.

Nutrition

• Calories: 796
• Total Fat: 49 g
• Saturated Fat: 20 g
• Trans Fat: 1 g
• Cholesterol: 80 mg
• Sodium: 1101 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 13 g
• Total Sugars: 6 g
• Protein: 28 g