Quick Creamy Tuscan-Inspired White Beans in One Pot ✨
Ingredients:
1 tablespoon (15ml) Olive Oil (from sun-dried tomato jar if available)
1 small Onion, finely chopped
3 cloves Garlic, minced
1/2 cup (75g) Sun-Dried Tomatoes (oil-packed, drained), chopped
1 teaspoon Dried Italian Seasoning or Oregano
1/4 teaspoon Red Pepper Flakes (optional)
2 cans (15 oz / 425g each) Cannellini Beans (or Great Northern), rinsed and drained
1.5 cups (360ml) Vegetable Broth
1/2 cup (120ml) Full-Fat Coconut Milk (or other vegan cream)
2 cups (60g) Baby Spinach
Salt and Black Pepper to taste
Fresh Basil or Parsley for garnish
Crusty Bread for serving
Directions:
1. Sauté Aromatics & Tomatoes: Heat olive oil in a medium pot or Dutch oven over medium heat. Add chopped onion and cook until softened (about 5 minutes). Add minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
2. Add Beans & Broth: Stir in the rinsed and drained cannellini beans and vegetable broth. Bring the mixture to a gentle simmer.
3. Simmer & Thicken: Reduce heat to low and let it simmer for 10-15 minutes, allowing flavors to meld and the liquid to reduce slightly. Mash some of the beans against the side of the pot with a spoon to help thicken the sauce.
4. Add Creaminess & Greens: Stir in the coconut milk (or vegan cream). Cook gently for 2-3 minutes until heated through (do not boil). Stir in the baby spinach until it wilts.
5. Season & Serve: Remove from heat. Season generously with salt and black pepper to taste. Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread for dipping.
Recipe Information:
Preparation Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Calories per Serving: Approx. 320-390 | Number of Servings: 3-4
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