Ingredients:

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 2 (15 oz) cans cannellini beans
  • 1/2 cup vegetable broth
  • 1 tbsp apple cider vinegar
  • 6 cups baby spinach
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes, stirring frequently for 2-3 minutes until the garlic is translucent and fragrant.
  2. Pour in the undrained cannellini beans and the vegetable broth. Increase heat to medium and bring to a gentle simmer.
  3. Using a spoon or potato masher, mash about a quarter of the beans against the side of the pan. Stir continuously for 5-7 minutes as the liquid reduces into a thick, velvety sauce.
  4. Fold in the baby spinach one handful at a time, stirring gently until the greens are vibrant green and just wilted, approximately 2 minutes.
  5. Stir in the apple cider vinegar, grated parmesan cheese, and chopped parsley. Season with black pepper to taste and serve immediately.