Creamy Tuscan White Bean Skillet

Ingredients

• 1 tablespoon olive oil
• 0.5 cups onion
• 2 cloves garlic
• 2 cans cannellini beans , 15 ounce
• 1 can artichoke hearts , 14.5 ounce
• 0.5 cups oil-packed sun-dried tomatoes , chopped
• 1 tablespoon chopped fresh oregano , plus more for garnish
• 0.5 teaspoons crushed red pepper
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons salt
• 0.5 cups vegetable broth
• 0.5 cups heavy cream
• 4 cups torn kale or spinach
• 0.33 cups grated Parmesan cheese

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat oil in a deep large skillet over medium heat. Add onion; cook until softened, about 4 minutes. Add garlic and cook 30 seconds more.

3. 3

   Add beans, artichoke hearts, sun-dried tomatoes, oregano, crushed red pepper, black pepper, and salt to the skillet; stir to combine.

4. 4

   Pour in broth and cream; bring to a simmer and cook until lightly thickened, stirring occasionally, 5 minutes.

5. 5

   Add kale and reduce heat to low. Cook until kale begins to soften, stirring often, 2 to 3 minutes longer. Remove from the heat.

6. 6

   Sprinkle the cheese over the beans and stir; garnish with additional chopped fresh oregano.