Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (200g)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • ½ teaspoon dried Italian seasoning (2.5 ml)
  • ¼ teaspoon red pepper flakes (or more to taste) (1.25 ml)
  • 1 (15-ounce) can cannellini beans, rinsed and drained (425g)
  • 1 (15-ounce) can great northern beans, rinsed and drained (425g)
  • 1 (14.5-ounce) can diced tomatoes, undrained (411g)
  • 1 cup chicken broth (or vegetable broth for vegetarian option) (240 ml)
  • 5 ounces fresh spinach, roughly chopped (142g)
  • ¼ cup heavy cream (or half-and-half for a lighter version) (60 ml)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Grated Parmesan cheese, for garnish (optional)

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes; cook for 1 minute more, until fragrant.
  2. Stir in the cannellini beans, great northern beans, and diced tomatoes (with their juice).
  3. Pour in chicken broth and bring to a simmer. Reduce heat and simmer for 10 minutes, allowing the flavors to meld.
  4. Stir in spinach and cook until wilted, about 2-3 minutes.
  5. Stir in heavy cream. Season with salt and pepper to taste. Heat through, but do not boil.
  6. Garnish with fresh parsley and grated Parmesan cheese, if desired. Serve immediately.