Ingredients

6 tbsp. extra-virgin olive oil, divided

4 cloves garlic, finely chopped

2 cups cherry tomatoes, halved

1 1/2 tsp. kosher salt, divided

4 cups spinach (about 4.25 oz.)

2 (14.5-oz.) cans cannellini beans, drained and rinsed

1 cup heavy cream

1 oz. Parmesan, finely shredded (about 1/2 cup)

4 thick-cut slices white country bread

1/2 cup fresh basil leaves, thinly sliced, plus more torn for serving

Instructions

Step 1: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 minute.

Step 2: Add the halved cherry tomatoes to the skillet, season with 1/2 teaspoon salt, and cook, tossing occasionally, until the tomatoes soften and release their juices, about 3 to 4 minutes.

Step 3: Stir in the spinach and cook, stirring, until wilted, about 1 to 2 minutes more.

Step 4: Add the drained cannellini beans, heavy cream, shredded Parmesan, remaining 1/2 teaspoon salt, and 1/4 cup water to the skillet. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, about 8 to 12 minutes. Keep in mind the sauce will thicken further as it cools.

Step 5: While the sauce simmers, heat 2 tablespoons of olive oil in another large skillet over medium-high heat. Add 2 slices of the thick-cut bread and cook, turning halfway through, until golden brown on both sides, about 3 to 4 minutes total. Transfer the toasted bread to a plate and repeat with the remaining bread and 2 tablespoons oil.

Step 6: Fold the thinly sliced basil leaves into the creamy bean mixture. Taste and season with the remaining 1/2 teaspoon salt if needed. Garnish with torn basil leaves and serve hot with the toasted country bread on the side.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.

Try adding a pinch of crushed red pepper flakes with the garlic for a subtle spicy kick.

If fresh basil isn’t available, stir in 1 teaspoon dried basil during the simmering step.

Serve with a squeeze of fresh lemon juice to brighten the flavors just before serving.

FAQs

Can I use other types of beans instead of cannellini?

Yes, great northern beans or navy beans can be used as substitutes. Just be sure to rinse and drain them well.

Is this dish vegetarian or vegan?

This recipe is vegetarian since it uses Parmesan and heavy cream. To make it vegan, substitute plant-based cream and a vegan cheese alternative or nutritional yeast for the Parmesan.