Creamy Tuscan White Bean Skillet

• 2 can cannellini beans
• 1/3 cup sun-dried tomatoes
• 4 cup baby spinach
• 3/4 cup heavy cream
• 4 clove garlic
• 1 medium yellow onion
• 1/2 cup parmesan cheese
• 1 tsp italian seasoning
• 2 tbsp olive oil
• 1/2 cup vegetable broth

Instructions

1. 1

   Heat the olive oil in a large skillet and saute the diced onion until soft, about 5 minutes.

2. 2

   Add the minced garlic, chopped sun-dried tomatoes, and Italian seasoning, cooking for 1 minute until fragrant.

3. 3

   Pour in the vegetable broth and drained beans, simmering for 5 minutes.

4. 4

   Stir in the cream and grated parmesan, letting the sauce thicken for 4 minutes.

5. 5

   Fold in the spinach a handful at a time until fully wilted.

6. 6

   Season with salt and pepper and simmer 2 more minutes before serving with crusty bread.