Creamy Tomato & White Bean Skillet with Crispy Garlic
Ingredients
- 2 tablespoonsolive oil
- 4 clovesgarlic
- 1yellow onion
- 1 can (14.5 oz)canned diced tomatoes
- 1 cupchicken broth
- 1 can (15 oz)white beans (cannellini or great northern)
- 3 ouncescream cheese
- ·salt
- ·black pepper
- 1 teaspoondried Italian seasoning
- 2 cupsfresh spinach
- ¼ cupparmesan cheese
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 1 medium yellow onion.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. When shimmering, add garlic and cook for 1 minute until fragrant, then transfer to a small plate.
- 02
Add diced onion to the same skillet and sauté for 4–5 minutes, stirring occasionally, until softened and lightly golden.
- 03
Pour in diced tomatoes (with juice) and chicken broth. Stir in Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- 04
Drain and rinse white beans, then add to the skillet. Simmer for 5 minutes to marry the flavors.
- 05
Cut cream cheese into small pieces and stir into the skillet until fully melted and the sauce turns creamy, about 2–3 minutes.
- 06
Add spinach by the handful, stirring until wilted, about 1 minute.
- 07
Taste and adjust salt and pepper. Divide into bowls, top with reserved crispy garlic and parmesan, and serve.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the simmering broth. If you like heat, stir in 1/2 teaspoon smoked paprika or a pinch of cayenne. Fresh lemon zest brightens the creaminess at the end.
Stir in a handful of fresh basil at the end for a brighter finish. Leftovers keep in the fridge for up to 3 days and reheat gently on the stovetop.