Directions
- 1Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
- 2Cook for 3-4 minutes or until garlic is tender and fragrant.
- 3Add beans, vegetable broth, cream cheese and a hefty pinch of salt and bring to a simmer on medium for 5-10 minutes or until thickened and combined.
- 4Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
- 5Season with salt and pepper to taste.
Ingredients
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 0.5 cup sun dried tomatoes in oil
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes
- 1.5 cups Vegetable Broth
- 4 oz cream cheese, softened
- 2 15 oz cans Cannelini Beans
- 0.5 cup heavy cream
- 2 cups fresh spinach
- 1 cup parmigiano
- Kosher salt
- fresh cracked pepper
Equipment
heavy bottomed pot
Tips
- Magically gluten-free as it uses cream cheese and veggie broth instead of flour for thickening.
- Season with salt and pepper to taste.
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