Ingredients:

  • 2 cans (15 oz each) Cannellini beans, drained and rinsed
  • 1 tbsp Extra virgin olive oil
  • 4 cloves Garlic, thinly sliced
  • 0.5 cup Low-sodium vegetable or chicken broth
  • 0.33 cup Freshly grated Parmesan cheese
  • 2 tbsp Heavy cream
  • 5 oz Fresh baby spinach
  • 0.5 Lemon, juiced
  • 0.5 tsp Red pepper flakes
  • 0.25 tsp Kosher salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Place 1 tbsp Extra virgin olive oil in a cold skillet and add 4 cloves thinly sliced garlic. Turn the heat to medium low and cook 3 minutes until the garlic is fragrant and edges are pale gold.
  2. Add 2 cans (15 oz each) Cannellini beans and 0.5 cup broth to the skillet. Increase heat to medium and simmer 5 minutes until the liquid reduces by half.
  3. Use the back of a fork to mash about 0.25 cup of the beans directly into the liquid. Stir well until the broth turns cloudy and thick.
  4. Lower the heat and stir in 2 tbsp heavy cream, 0.5 tsp red pepper flakes, 0.25 tsp salt, and 0.25 tsp black pepper. Continue to cook 1 minute until the sauce begins to bubble gently.
  5. Sprinkle 0.33 cup freshly grated Parmesan cheese over the beans. Stir constantly until the cheese is fully melted and incorporated.
  6. Add 5 oz fresh baby spinach to the pan in two batches. Toss gently 1 minute until the leaves are just wilted but still bright green.
  7. Turn off the heat and squeeze the juice of 0.5 lemon over the mixture. Stir once more until the sauce looks glossy and vibrant.
  8. Taste the sauce. Add a pinch more salt if needed until the flavors pop against the creaminess.