Creamy Tuscan White Bean Skillet

Creamy Tuscan White Bean Skillet

from delish.com
45 min
4 servings

Featuring white beans and spinach in a luxurious tomato cream sauce, this hearty weeknight skillet dinner is perfect comfort food.

Ingredients

  • 6 tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, finely chopped
  • 2 c. cherry tomatoes, halved
  • 1 1/2 tsp. kosher salt, divided
  • 4 c. spinach (about 4.25 oz.)
  • 2 (14.5-oz.) cans cannellini beans, drained, rinsed
  • 1 c. heavy cream
  • 1 oz. Parmesan, finely shredded (about 1/2 c.)
  • 4 thick-cut slices white country bread
  • 1/2 c. fresh basil leaves, thinly sliced, plus more, torn, for serving

Directions

  1. 1

    In a large skillet over medium heat, heat 2 tablespoons oil. Add garlic and cook, stirring, until fragrant, about 1 minute.

  2. 2

    Add tomatoes, season with 1/2 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.

  3. 3

    Stir in beans, cream, Parmesan, 1/2 teaspoon salt, and 1/4 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).

  4. 4

    Meanwhile, in another large skillet over medium-high heat, heat 2 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 2 tablespoons oil.

  5. 5

    Fold sliced basil into bean mixture; season with remaining 1/2 teaspoon salt, if needed. Top with torn basil. Serve with bread alongside.