Ingredients:

  • 2 tbsp (30ml) extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (16g) tomato paste
  • ½ tsp (2g) dried oregano
  • ¼ tsp (1g) red pepper flakes
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • ½ cup (120ml) vegetable broth
  • ¾ cup (180ml) heavy cream
  • 2 cups (60g) fresh baby spinach
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in the skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in the minced garlic, tomato paste, oregano, and red pepper flakes. Cook for another 1–2 minutes until the tomato paste turns a deep mahogany color and the garlic smells fragrant.
  3. Pour in the rinsed cannellini beans and stir to coat them in the aromatic base. Use the back of your spoon to mash about 10% of the beans directly against the pan.
  4. Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and clings to the beans.
  5. Fold in the baby spinach and stir until just wilted (about 1–2 minutes).
  6. Remove the pan from the heat. Stir in the grated Parmesan cheese, lemon juice, and chopped parsley. Season with salt and black pepper after tasting.