Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 medium Shallot, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-Dried Tomatoes in Oil, drained and roughly chopped
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Red Pepper Flakes (or to taste)
  • 1 cup Vegetable or Chicken Broth (low sodium preferred)
  • 2 x 15-ounce cans Butter Beans (or Cannellini), drained and rinsed
  • 1/2 cup Heavy Cream (Double Cream)
  • 3 cups Fresh Spinach, packed
  • 1/2 cup Freshly Grated Parmesan Cheese, plus more for serving
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 Tablespoons Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil (plus 1 tsp reserved sun-dried tomato oil, if using) in a large skillet or shallow Dutch oven over medium heat. Add diced shallot and cook until softened, about 3 minutes.
  2. Add minced garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes. Cook for 1 minute until fragrant. Ensure the garlic does not brown.
  3. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  4. Stir in the drained and rinsed butter beans. Let them simmer gently for 5 minutes to absorb the broth flavour.
  5. Reduce the heat to low. Stir in the heavy cream. Allow the mixture to warm through for 2 minutes—do not let it boil vigorously after the cream is added.
  6. Add the spinach in handfuls, stirring constantly until it is completely wilted into the sauce.
  7. Remove the skillet from the heat. Stir in the grated Parmesan cheese until fully melted and the sauce is luxurious. Season generously with salt and black pepper.
  8. Garnish immediately with fresh herbs (basil or parsley) and serve hot, perhaps over toasted sourdough bread.