Ingredients
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2 tbsp olive oil
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3 cloves garlic, finely chopped
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1 tsp crushed red pepper (optional)
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1 pint cherry or grape tomatoes
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1 (5 oz) pkg Nature's Promise ® Organic Baby Spinach
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2 (15.5 oz) cans low-sodium cannellini beans, drained and rinsed
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3/4 cup low-sodium chicken broth
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1/4 cup heavy cream
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2 tbsp sliced basil
Steps
1
Preheat oven to 425°F. In a 12-inch nonstick skillet, heat the oil on medium. Add the garlic and crushed red pepper, if using, and cook 30 sec., until fragrant. Add the tomatoes and cook 5–6 min., until burst, stirring occasionally.
2
To skillet, in batches if needed, add the baby spinach. Cook 1–2 min., until wilted. Stir in the beans, chicken broth, and heavy cream. Season with salt and pepper. Bring to a boil then reduce to a simmer. Cook 12–15 min. on medium–low, until sauce has thickened. Add the basil to skillet and stir to combine.
Tips
If desired, serve with ½ (13.5 oz) pkg frozen Texas toast or toasted French bread slices for dipping.
