Servings: 4 servings
Calories: 350kcal
Equipment
- skillet
Ingredients
For the Skillet
- 2 cups cooked white beans great source of protein and fiber
- 4 cups fresh spinach can substitute with kale
- 1 cup sun-dried tomatoes can use fresh tomatoes if desired
- 1 cup vegetable broth use low-sodium for lighter option
- 1/2 cup heavy cream can substitute with half-and-half
- 3 cloves garlic minced
- 2 tablespoons olive oil can substitute with avocado oil
- to taste salt adjust to taste
- to taste pepper adjust to taste
- 1/4 cup Parmesan cheese optional, can use nutritional yeast
Instructions
Directions
- Add the olive oil to a skillet and warm it over medium heat.
- Toss in the minced garlic and sauté until fragrant, about 1-2 minutes.
- Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- Carefully stir in the cooked white beans and the vegetable broth.
- Allow the mixture to simmer for about 5 minutes.
- Gently mix in the heavy cream and fresh spinach.
- Sprinkle with salt and pepper to taste.
- Continue to cook until the spinach is fully wilted and the dish is heated through.
- Ladle the creamy delight into bowls while it’s warm, and offer grated Parmesan cheese if desired.
Notes
To ensure creaminess, pour in the heavy cream gradually while stirring. Watch garlic closely to prevent burning.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 30mg | Sodium: 500mg | Potassium: 800mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2000IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 3mg
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