Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 3 cloves Garlic, thinly sliced
  • 1/2 cup Sun-dried tomatoes (packed in oil), julienned
  • 2 tbsp Tomato paste
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 2 cans (15 oz each) Butter beans, drained and rinsed
  • 1/2 cup Vegetable broth (low sodium)
  • 1/2 cup Heavy cream (room temperature)
  • 2 cups Fresh baby spinach, packed
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tbsp Fresh lemon juice
  • Fresh basil leaves, torn
  • Sea salt and cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large deep skillet over medium heat. Add the sliced garlic and sun-dried tomatoes, sautéing for 2 minutes until the garlic is fragrant and golden.
  2. Stir in the tomato paste, dried oregano, and red pepper flakes. Use a wooden spoon to mash the paste into the oil, cooking for 2 minutes until the paste turns a deep brick-maroon color.
  3. Pour in the vegetable broth to deglaze the pan, scraping the bottom to release any browned bits. Add the rinsed butter beans and stir to coat every bean in the aromatic base.
  4. Bring the mixture to a gentle simmer for 5 minutes to allow the beans to absorb the flavors and the liquid to reduce slightly.
  5. Lower the heat and stir in the room-temperature heavy cream and freshly grated Parmesan cheese. Stir constantly until the sauce is glossy and emulsified.
  6. Fold in the fresh baby spinach and cook for 1-2 minutes until just wilted. Finish with a squeeze of fresh lemon juice, torn basil, salt, and pepper.