Creamy, cheesy white beans simmered with sun-dried tomatoes, garlic, and spinach for cozy comfort in minutes.
By mansi
Servings
4
2 tbsp olive oil
6 clove garlic cloves
0.5 cup sun dried tomatoes in oil
1 tsp Italian seasoning
1 pinch red pepper flakes
1.5 cup vegetable broth
4 oz plain regular yogurt
2 can cannellini beans
0.5 cup cream
2 cup fresh spinach
1 cup parmigiano
1 pinch kosher salt
1 pinch black pepper
Calories
793 kcal
Protein
35g
Carbs
80g
Fat
39g
Fiber
16g
Sugar
10g
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Cooking
1. Add olive oil, garlic, sun dried tomatoes with their oil, Italian seasoning and red pepper flakes to a heavy bottomed pot.
2 tbsp olive oil,
6 clove garlic cloves,
0.5 cup sun dried tomatoes in oil,
1 tsp Italian seasoning,
1 pinch red pepper flakes
2. Cook for a few minutes until the garlic is tender and fragrant.
Main
3. Add beans, vegetable broth and a hefty pinch of salt and bring to a simmer on medium, cooking until the mixture is hot, creamy, and slightly thickened.
1.5 cup vegetable broth,
2 can cannellini beans,
1 pinch kosher salt
4. Turn the heat off. In a small bowl, whisk the yogurt with a spoonful of the hot bean mixture to temper it, then stir the tempered yogurt back into the pot along with the cream, parmigiano and spinach, mixing until the spinach is wilted; season with salt and pepper to taste.
4 oz plain regular yogurt,
0.5 cup cream,
2 cup fresh spinach,
1 cup parmigiano,
1 pinch kosher salt,
1 pinch black pepper
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By mansi