Ingredients
Scale
- 1 can (15 oz) butter beans, drained and rinsed
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup vegetable broth (low sodium)
- 1/2 cup heavy cream (or coconut cream for a dairy-free option)
- 1/4 cup Parmesan cheese, grated (or nutritional yeast for vegan)
- 2 cups fresh spinach
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Stir in chopped sun-dried tomatoes and spinach; cook until spinach wilts.
- Pour in vegetable broth and heavy cream; stir gently and let simmer for about 5 minutes.
- Add butter beans and Parmesan cheese; simmer until creamy and well combined.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For added nutrition, consider swapping butter beans for chickpeas. Serve over rice or pasta for a heartier meal. Leftovers can be stored in an airtight container in the fridge for up to three days.