Tuscan-Style Parmesan White Beans

Peel and finely dice the shallot and garlic. Wash and halve the cherry tomatoes.

Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 2 to 3 minutes, stirring occasionally, until the shallot begins to soften and turn translucent.

Add the cherry tomatoes and crumble in the bouillon cube. Cook over medium heat for another 2 to 3 minutes, stirring occasionally, until the tomatoes begin to soften.

Add the beans and water and stir well. Add the Parmesan rind and simmer over medium-high heat for 7 to 10 minutes, stirring occasionally, until the liquid has reduced by about half and the sauce has started to thicken. Meanwhile, thinly slice the basil leaves.

Reduce the heat to low and remove the Parmesan rind. Add the spinach and grated Parmesan and stir until the spinach has wilted and the Parmesan has melted into the sauce. Season to taste with lemon juice, black pepper, and additional salt, if needed.

Divide the creamy beans between two plates, garnish with the basil, and serve with fresh ciabatta, pita, or baguette, if desired.