Â鶹ÒùÔº

Total Recipe Yield: 8 servings
Portion Size: 1 cup
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý³Û±ð²õ
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç

Ingredients

• 4 tablespoonÌýunsalted butter
• 6-8 cloves garlic, minced
• 1 teaspoonÌýsalt
• 1 teaspoonÌýground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 1 cup sundried tomatoes, drained, roughly chopped
• 1-2 cups vegetable broth*
• 4 15-oz cans cannellini beans, rinsed and drained (can substitute butter beans, Great Northern beans, or chick peas)
• 3 cups chopped or hand-torn fresh spinach
• 2 cups heavy cream (or half-and-half)
• 2 - 2 1/2 cups grated Parmesan cheese (divided)
• 4-6 tablespoonÌýchopped fresh basil (divided)
• 3-4 fresh baguettes, sliced and lightly toasted OR prepared rice OR pasta

Directions

• Heat 4 Tbsp unsalted butter, 6-8 cloves minced garlic, and dried seasonings (1 tsp each salt, ground black pepper, oregano, crushed red pepper flakes, and smoked paprika) in a large sauté pan or Dutch Oven over medium heat. Cook for about 2 minutes, until garlic is fragrant.
• Stir in 1 cup chopped sundried tomatoes, 1 cup vegetable broth*, and 4 15-oz cans of rinsed and drained beans. Continue cooking on medium, uncovered, for 6 minutes or until beans are heated through and softened slightly. Adjust seasonings.Ìý
• Remove from heat. Stir in 3 cups chopped or hand-torn fresh spinach until wilted. Add 2 cups heavy cream, 2 cups grated Parmesan cheese, and 4 Tbsp chopped fresh basil.
• Serve in individual bowls alongside lightly toasted baguette slices. To eat, spread mixture onto each slice and mash beans slightly with a fork. Alternately, serve over rice or toss with pasta and top with remaining Parmesan and basil.Ìý

* If serving with bread, use 1 cup vegetable broth to make a thicker, more spreadable sauce. If serving with rice or pasta, use 2 cups vegetable broth to make a looser sauce.

**We have not tried, but you can make appropriate dairy substitutions to make this recipe vegan.

Why did you choose to submit this recipe?
"When Alice became vegetarian as a teenager, her decision prompted our family to try more meatless dishes. We all enjoy this tuscan bean recipe. We like it with bread, and she serves it with noodles or rice. When I make it, I send her photos to let her know we are thinking about her." -ÌýKatie Benston