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.
Cannellini beans are king of canned white beans. Larger and creamier than other varieties, they’re often a bit more expensive, but totally worth it. You could substitute Great Northern beans or navy beans in a pinch, but with a recipe where the beans are the star, it’s worth the splurge.
These saucy beans are luxurious enough to eat straight from the skillet, but a slice of golden pan-fried bread really takes them over the top. Thick-cut country bread, good olive oil, and medium-high heat are your friends here. Toast the bread like you would sear a steak: Put your favorite side down first and try not to disturb it until it’s G.B.D. (golden-brown-delicious) underneath.
Leftovers can be refrigerated in an airtight container and should last about 3 days. For best results, reheat in a small pot on the stove, stirring frequently. You can use the microwave if you want, but the sauce will want to separate.
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
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- 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
