Creamy, dreamy beans? Sign me up! I am always looking for delicious ways to include beans in my dishes because they are underrated and so good for you. Beans pack so much fiber and are great for heart health as well. They are also a fantastic source of plant based protein with so many benefits. These beans are cooked in a brothy, tomato sauce with so much flavor you’ll be pleasantly pleased how these turn out. Just make sure you have some toasty, crunchy bread to soak up the sauce at the bottom of the bowl when you finish.
Serves: 2-3
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Total Time: 35 Minutes
Ingredients:
- 2 8oz Cans Cannellini Beans, Drained and Rinsed
- 1 8oz Can Tomato Sauce
- 2 Cups Shredded Kale, or Spinach
- 3 Garlic Cloves, Minced
- 1 Yellow Onion, Diced
- 1 Cup Veggie Broth
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Dried Oregano
- 1/2 Cup Heavy Cream
- 1 Cup Freshly Shredded Parmesan, Plus more for serving
- 6 Fresh Basil Leaves, Chopped
- Salt + Pepper, To Taste
- 1 Tbsp Olive Oil
- Toasted Sourdough, For Serving
To Make:
- Heat a large, deep pan over medium heat. Once hot, add in the olive oil and the yellow onion. Sprinkle with 1 tsp salt and 1/2 tsp black pepper and stir. Cook, stirring frequently for 5 minutes until the onions start to soften.
- Add in the minced garlic and continue cooking for 2-3 minutes until fragrant.
- Next, add in the tomato sauce and veggie broth and stir. Bring to a simmer and add in the garlic powder, onion powder, dried oregano, and fresh basil. Add in the drained beans and the kale (or spinach) and stir to combine. Reduce the heat to low, cover, and cook for 15 minutes.
- After the beans have simmered for a bit, add in the heavy cream and grated parmesan and continue stirring until well combined. Cook uncovered for another 5-10 minutes, stirring frequently to make sure everything is warmed through.
- To serve, divide the beans between 2-3 bowls, top with more freshly grated parmesan and serve with toasted sourdough. You could also drizzle on some high quality olive oil, or a few dollops of pesto.
Aly Eats Food 
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