Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper, to taste
- 2 (15-ounce) cans white beans, drained and rinsed
- ¼ cup vegetable broth or water
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Bread or pasta, for serving (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes.
- Add garlic, crushed red pepper flakes, thyme, oregano, and basil, and cook for 1 minute until fragrant.
- Stir in white beans and vegetable broth, cooking for 3–4 minutes until heated through.
- Add cherry tomatoes and cook for another 2 minutes until slightly softened.
- Reduce heat to low and stir in spinach, heavy cream, and Parmesan cheese until the spinach wilts and the sauce is creamy.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot, optionally with bread or pasta.
Tips:
- For a richer flavor, add a splash of white wine when sautéing the onions.
- Substitute half-and-half or coconut cream for a lighter or dairy-free version.
- Can be served as a main or side dish—perfect for a quick weeknight dinner.
