Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach, packed
  • 1/2 cup vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in your 12 inch skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until the onion is translucent and soft.
  2. Stir in the minced garlic and dried oregano. Cook for 30-60 seconds until you smell the garlic but it hasn't turned brown. Note: Burnt garlic tastes bitter, so keep it moving.
  3. Add the halved cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the skins blister and they start to soften.
  4. Pour in the vegetable broth. Use your spoon to scrape the bottom of the pan to get all those browned bits.
  5. Stir in the rinsed cannellini beans. Using the back of your spoon, gently mash about 1/4 cup of the beans directly in the skillet. Note: This is the trick to a thick sauce.
  6. Simmer for 5 minutes until the liquid reduces and looks glossy.
  7. Reduce heat to low. Fold in the baby spinach and cook for about 1 minute until the leaves just wilt.
  8. Remove the skillet from heat. Stir in the butter, Parmesan cheese, lemon juice, salt, and pepper.