Price hits
Rescue and save
Buy all ingredients right below the recipe
INGREDIENTS
- 240 g cannellini beans from a can
- 200 g broth (vegetable or chicken)
- tablespoon tomato paste
- 150 g tomato passata
- 40 g sun-dried tomatoes
- onion
- 4 cloves garlic
- handful spinach
- handful basil
- 40 g whipping cream
- 20 g Parmesan + more for serving
- 2 tablespoons rapeseed oil
- Salt
- Pepper
INSTRUCTIONS
- 1Finely chop the onion and slice the garlic thinly. Heat a pan and once hot, pour in the oil. Add the onion and sauté, stirring occasionally, until golden brown. Then add the garlic, sauté briefly, and stir in the chopped sun-dried tomatoes. Also add the tomato paste to the pan and sauté for a minute, stirring constantly. Pour in the passata, broth, and rinsed beans (without brine) and mix everything thoroughly.
- 2Let it cook until the mixture thickens, which takes about 10 minutes. Season with salt (be careful with salt, most ingredients in the pan are already salty), pepper, add chopped basil and spinach. Stir, and finally, enrich with cream and Parmesan. Serve with toasted bread. Enjoy!