Creamy Tuscan White Bean Skillet

Ingredients

• Extra-Virgin Olive Oil, divided6 tbsp
• Garlic, minced4 cloves
• Cherry Tomatoes, halved2 cups
• Kosher Salt, divided1½ tsp
• Spinach4 oz (4 cups)
• Cannellini Beans (15.5-oz cans), drained2 cans
• Heavy Cream1 cup
• Parmesan, finely grated1 oz (½ cup)
• Thick White Bread Slices4
• Fresh Basil, thinly sliced + torn½ cup

Method

1. Build the sauce base. In a large skillet over medium heat, heat 2 Tbsp oil. Add garlic and cook until fragrant, about 1 minute.
2. Cook the veg. Add cherry tomatoes; season with ½ tsp salt and cook, tossing occasionally, until softened and releasing their juices, 3–4 minutes. Add spinach and cook, stirring, until wilted, 1–2 minutes more.
3. Simmer the sauce. Stir in beans, cream, Parmesan, ½ tsp salt, and ¼ cup water. Bring to a boil over high heat. Reduce to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, 8–12 minutes. Note: the sauce continues to thicken as it cools.
4. Toast the bread. Meanwhile, in a separate large skillet over medium-high heat, heat 2 Tbsp oil. Add 2 bread slices and cook, turning once, until golden brown on both sides, 3–4 minutes total. Repeat with remaining bread and 2 Tbsp oil.
5. Finish and serve. Fold sliced basil into the bean mixture; season with remaining ½ tsp salt if needed. Top with torn basil and serve directly from the skillet with toasted bread alongside.