Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/3 cup sun-dried tomatoes, chopped 2 cups vegetable broth
- 1 cup heavy cream
- 4 cans (15 ounces each) butter beans, drained and rinsed
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat and add the garlic, cooking gently until fragrant.
- Add the Italian seasoning and smoked paprika and stir to bloom the spices.
- Stir in the sun-dried tomatoes, then slowly pour in the vegetable broth while stirring to keep the sauce smooth.
- Bring the mixture to a gentle simmer and cook until slightly thickened.
- Stir in the heavy cream and parmesan cheese until the sauce is creamy and smooth.
- Add the butter beans, salt, and black pepper and gently stir to coat them in the sauce.
- Simmer until the beans are heated through and the sauce thickens slightly.
- Add the spinach and cook just until wilted.
- Remove from heat and stir in the fresh basil before serving.
- Enjoy!
Notes
- Use good-quality butter beans for the creamiest texture.
- Do not rush the garlic or it may burn.
- Stir constantly when adding broth to avoid lumps.
- Keep the heat gentle once cream is added.
- Freshly grated parmesan melts more smoothly than pre-shredded.
- Add spinach at the very end to keep it vibrant.
- Taste before serving and adjust salt as needed.
- Serve with crusty bread to soak up the sauce.
- This dish thickens as it rests, so let it sit briefly.
- A squeeze of lemon before serving adds brightness if desired.
- Prep Time: 15
- Cool Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Stovetop
