Packed with Fiber, This Marry Me White Bean & Spinach Skille

• total time: 9 minutes

Ingredients

2 tablespoons extra-virgin olive oil

½ cup finely chopped shallots

½ cup drained oil-packed sun-dried tomatoes, chopped

4 medium cloves garlic, minced (1½ tablespoons)

½ teaspoon salt

½ cup dry white wine

2 (5-ounce) packages baby spinach

2 (15-ounce) cans no-salt-added cannellini beans, rinsed

½ cup unsalted vegetable broth

½ cup heavy cream

½ cup grated Parmesan cheese, divided

1 tablespoon chopped fresh basil or small basil leaves

Crusty whole-wheat bread for serving (optional)

Directions

Heat 2 tablespoons oil in a large skillet over medium heat. Add ½ cup shallots and ½ cup sun-dried tomatoes; cook, stirring often, until the shallots are softened, about 3 minutes. Add minced garlic and ½ teaspoon salt; stir until fragrant, about 30 seconds. Add ½ cup wine and increase heat to medium-high; cook, stirring often, until the wine is almost fully reduced, about 2 minutes. Add 2 (5-ounce) packages baby spinach; cook, stirring, until starting to wilt, about 2 minutes. Add rinsed beans and ½ cup broth; cook, stirring gently, until heated through and the spinach is wilted, about 2 minutes. Remove from heat; stir in ½ cup cream and ⅓ cup Parmesan. Sprinkle evenly with the remaining 2 tablespoons and 2 teaspoons Parmesan. Sprinkle with 1 tablespoon basil. Serve with crusty bread, if desired.

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