Creamy Tuscan White Bean Skillet | Cook & Eat With Me

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Brush extra virgin olive oil on both sides of sourdough bread slices.

Heat a skillet on medium-high heat and add 2 tablespoons of olive oil.

Add minced garlic to the skillet and cook for about 30 seconds.

Add sea salt and black pepper to taste, then cover and cook for 3-4 minutes.

Add sliced cherry tomatoes to the skillet and cook until they release their juices.

Add 4 cups of spinach to the skillet and a little more sea salt, stirring until the spinach wilts.

Add 2 cans of drained white beans, 1/4 cup of heavy whipping cream, 1/4 cup of water, and 1/2 cup of shredded parmesan cheese to the skillet and bring to a boil.

Lower the heat to a low simmer and let it simmer for 8-12 minutes, stirring occasionally until it thickens.

While the bean mixture simmers, cook the sourdough bread in the skillet, flipping to cook both sides until crispy.

Once thickened, let the bean mixture cool slightly before plating it up with the sourdough bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens