Tuscan-Style Parmesan White Beans

These Tuscan-Style Parmesan White Beans are a quick and healthy dinner packed with plant-based protein and fiber that comes together in just 20 minutes. Grated Parmesan makes the sauce creamy and savory, while a Parmesan rind simmers with the beans for even more rich, cheesy flavor. Serve with fresh, crusty bread to scoop up every last bit of sauce.

Author: Jule’s Menu

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 Servings

Calories: 1,316 kcal per serving

Ingredients

1 - shallot
2 cloves - garlic
10 ½ ounces - cherry tomatoes
2 teaspoons - olive oil
2 cans - white beans
½ - vegetable bouillon cube
1 cup - water
⅓ cup - Parmesan
1 pieces - Parmesan rind
3 cups - fresh baby spinach
1 handful - fresh basil leaves
½ - lemon
Fresh ciabatta, sourdough bread, or baguette

Instructions

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.

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