Ingredients
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1 tbsp olive oil
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3 cloves garlic, minced
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1 tbsp tomato paste
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1 tsp Italian seasoning
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1/2 cup low-sodium vegetable broth
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2 (15.5 oz) cans butter beans, drained and rinsed
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1/4 cup julienne-cut sun-dried tomatoes in oil
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2 cups baby spinach
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1/2 cup half & half
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1/4 cup grated Parmesan cheese
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1/4 fresh basil leaves
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Sliced crusty bread, to serve (optional)
Steps
1
In a 12-inch skillet, heat the oil on medium. Add the garlic, tomato paste, and Italian seasoning and cook 30 sec.–1 min., until fragrant, stirring constantly. Add the broth and cook 1 min., scraping up any browned bits on bottom of pan.
2
Stir in the beans and sun-dried tomatoes and cook 2 min. In batches, add the spinach, stirring until wilted. Stir in the half & half and Parmesan to skillet. Simmer 2–3 min., until spinach wilts and sauce slightly thickens, stirring occasionally. Season with salt and pepper to taste. Remove from heat. Garnish with the basil leaves and serve with the bread, if desired.
