Creamy Tuscan White Bean Skillet

• servings: 4
• active time: 15 minutes
• total time: 35 minutes

Ingredients

• 3 Tbsp olive oil

• 4 cloves garlic, missed (or 3 tsp hing)

• 1 small zucchini, chopped

• 1 small head broccoli, chopped

• 2 c cherry tomatoes, halved

• 1 tsp salt

• 2 (14.5-oz) cans cannellini beans, drained, rinsed

• 1 1/4 c heavy cream

• 1/2 c shredded Parmesan or cheddar cheese

• 4 c spinach (about 4.25 oz)

• 1/2 c fresh basil leaves, sliced

• 4 thick-cut slices crusty bread, toasted (or few tortillas, grilled and cut into triangles)

Directions

1. In a large skillet over medium heat, heat 2 tablespoons oil. Add zucchini and cook a few minutes, covered, until starting to soften.

2. Add tomatoes, broccoli, and few Tbsp water, season with 1/2 teaspoon salt and the garlic or hing, and cook, tossing occasionally, until tomatoes soften and release their juices, 3–4 minutes.

3. Stir in beans, cream, cheese, 1/2 teaspoon salt, and bring to a boil over high heat.

4. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.

5. 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).

6. Meanwhile, toast the bread or grill the tortillas and cut into small sections for dipping.

7. Fold sliced basil into bean mixture; season with salt and pepper, if needed, to taste. Top with bit more torn basil or shredded cheese. Serve with bread alongside.

Notes

From Rachel: The nutrition facts are from the original recipe. I added zucchini and broccoli and a bit more cream so the final nutrition details will be different.

Nutrition

• Calories: 796
• Total Fat: 49 g
• Saturated Fat: 20 g
• Trans Fat: 1 g
• Cholesterol: 80 mg
• Sodium: 1101 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 13 g
• Total Sugars: 6 g
• Protein: 28 g