Prepping all ingredients before turning on the stove is always the secret to stress-free cooking, but it’s especially important here. Once the garlic hits the pan, the tomatoes, spinach, and cheese follow quickly. Don’t be the person trying to speed-shred the cheese while the tomatoes are in the pan. You’ll only stress yourself out—and potentially grate a thumb in the process.
Contents
Ingredients
- 6 tbsp.extra-virgin olive oil, divided
- 4cloves garlic, finely chopped
- 2 c.cherry tomatoes, halved
- 1 1/2 tsp.kosher salt, divided
- 4 c.spinach (about 4.25 oz.)
- 2(14.5-oz.) cans cannellini beans, drained, rinsed
- 1 c.heavy cream
- 1 oz.Parmesan, finely shredded (about 1/2 c.)
- 4thick-cut slices white country bread
- 1/2 c.fresh basil leaves, thinly sliced, plus more, torn, for serving
Directions
-
- Step 1
In a large skillet over medium heat, heat 2 tablespoons oil. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Step 2Add tomatoes, season with 1/2 teaspoon salt, and cook, tossing occasionally, until tomatoes soften and release their juices, 3 to 4 minutes. Add spinach and cook, stirring, until wilted, 1 to 2 minutes more.
- Step 3Stir in beans, cream, Parmesan, 1/2 teaspoon salt, and 1/4 cup water and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, 8 to 12 minutes (sauce will continue to thicken as it cools).
- Step 4Meanwhile, in another large skillet over medium-high heat, heat 2 tablespoons oil. Add 2 slices of bread and cook, turning halfway through, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate. Repeat with remaining bread and 2 tablespoons oil.
- Step 5Fold sliced basil into bean mixture; season with remaining 1/2 teaspoon salt, if needed. Top with torn basil. Serve with bread alongside.
- Step 1
