This easy and flavorful meal comes together in a snap. It’s mostly ingredients you probably have on hand in your pantry. Some stock, cannellini beans, garlic, sundried tomatoes, and spinach. The addition of fresh grated Parmigiano Reggiano and a pinch or more of red pepper flakes, adds a nice finishing kick. High protein, fiber, delicious. You’ll make this often as a main side or a side dish.

Tuscan Cannellini Beans with Sun-dried Tomatoes and Spinach

Serves 4-6

Ingredients:

1-2 tablespoons olive oil

3-4 garlic cloves, minced/grated

1 teaspoon italian seasoning

red pepper flakes (you decide the heat) a pint or 2, 3

2 14 oz cans organic cannellini beans drained

4 oz sun dried tomatoes julienne packed in oil (use a teaspoon of the oil as well)

1/2 cup chicken or vegetable stock

1/4 cup parmigiano reggiano

2-4 cups spinach

salt/pepper to taste

any fresh herbs you like for garnish and flavor.

Method

Heat a large skillet with olive oil on medium heat. Add garlic, when fragrant, add beans, italian seasoning, sun-dried tomatoes, stock, salt and pepper. Stir until heated through 2-3 minutes. Turn down pan to a low simmer. Add spinach, wilt spinach, check seasonings, and add red pepper flakes. At this point, I smash a few beans to get a creamy sauce going. Add stock to adjust the consistency if you prefer. Finish with parmigiana