Ingredients:

  • 2 tbsp oil from the sun-dried tomato jar
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1/2 tsp (2.5g) red pepper flakes
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 1/2 cup (80g) sun-dried tomatoes, julienned
  • 1 cup (240ml) vegetable broth
  • 2 cups (60g) fresh baby spinach
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (30g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the sun-dried tomato oil in a 12-inch deep skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
  2. Add the rinsed cannellini beans, julienned sun-dried tomatoes, and vegetable broth. Increase heat to bring to a gentle simmer. Use the back of a wooden spoon to mash about 1/4 cup of the beans directly in the pan to release natural starches for thickening.
  3. Stir in the heavy cream and Parmesan cheese. Fold in the baby spinach and stir for 2 minutes until the greens have wilted. Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.