Description
A delightful and comforting dish featuring creamy white beans and sautéed mushrooms, perfect for cozy family dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 4-5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet and cook for approximately 5-7 minutes, until they are browned and have released their moisture.
- Sprinkle in the dried thyme, dried rosemary, and red pepper flakes (if using). Stir to combine all the flavors.
- Add the rinsed white beans to the skillet, followed by the vegetable broth. Stir well and bring the mixture to a simmer.
- Once simmering, reduce the heat to low and pour in the heavy cream. Stir until fully combined and the mixture is creamy.
- Fold in the chopped spinach and cook for an additional 2-3 minutes, until the spinach is wilted and the dish is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and sprinkle with grated Parmesan cheese if desired.
Notes
For a dairy-free version, use coconut cream or a plant-based cream alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg