Ingredients
2 tablespoons olive oil
1 large onion (diced)
4 garlic cloves (minced)
1 teaspoon tomato paste
1 tablespoon Italian seasoning
Salt and pepper (to taste)
1 cup heavy cream or full fat coconut milk (or 240 ml)
7 ounces sun dried tomatoes (chopped ( or 200 g))
17 ½ ounces cannellini beans (drained and rinsed (or 500 g))
A handful of baby spinach
Chili oil (for topping)
Sourdough bread (for serving)
Directions
Step 1
Sauté the Onion and Garlic:
Step 1
In a large pan, heat the olive oil over medium heat.
Step 2
Add the diced onion and minced garlic together. Sauté for about 5-7 minutes, until the onion is translucent and the garlic is fragrant.
Step 3
Add Tomato Paste and Seasoning:
Step 1
Stir in the tomato paste and cook for about 1 minute, until well combined.
Step 2
Add the Italian seasoning, salt, and pepper to taste. Stir to mix.
Step 3
Incorporate Cream and Sun-Dried Tomatoes:
Step 1
Pour in the heavy cream or full-fat coconut milk, stirring continuously until well mixed.
Step 2
Add the chopped sun-dried tomatoes and stir to combine. Cook for about 5 minutes, stirring occasionally.
Step 3
For the Add Beans:
Step 1
Add the drained and rinsed cannellini beans, and stir to combine. Cook for another 5 minutes, stirring occasionally.
Step 2
For the Thicken the Sauce:
Step 1
Continue to cook, stirring occasionally, for about 10 minutes, or until the sauce has thickened to your desired consistency.
Step 2
For the Add Spinach:
Step 1
Once the sauce is thickened, add the baby spinach. Stir for about 2-3 minutes, until the spinach is wilted.
Step 2
For the Serve:
Step 1
Top with chili oil and serve with slices of sourdough bread.
