Ingredients:

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 3 cups fresh baby spinach
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/3 cup grated parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/2 tsp dried oregano

Instructions:

  1. Heat the olive oil in your skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent and soft. Note: Don't let them brown too much or they'll taste bitter.
  2. Stir in the minced garlic and sun dried tomatoes. Cook for 60 seconds until the garlic smells fragrant.
  3. Pour in the rinsed cannellini beans. Sprinkle in the salt, pepper, and dried oregano. Stir well to coat the beans.
  4. Cook the beans for 2–3 minutes until they are heated through and absorbing the oil.
  5. Reduce the heat to medium low. Pour in the heavy cream and stir in the grated parmesan cheese.
  6. Simmer gently for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and looks glossy.
  7. Add the fresh baby spinach to the pan. Stir gently for 1–2 minutes until the spinach has wilted into the sauce.
  8. Remove the pan from the heat. Stir in the fresh lemon juice for a clean finish.