This is a delicious vegetarian one-pot dish ready in under 30 minutes, and perfect served with crusty bread to mop everything up.
Serves 4
1-2 tbsp oil (from the sun-dried tomato jar)
2 shallots or 1 onion, diced
2 cloves of garlic
8 sun-dried tomatoes, diced
2 heaped tbsp tomato paste
4 cloves crushed garlic
2 tsp dried oregano
1 tbsp fresh rosemary, chopped fine
Salt & pepper, to taste
250ml vegetable stock
250ml heavy cream
50 -75g grated fresh parmesan cheese
2x 400g cans cannellini beans, drained
1x 400g can artichoke quarters, drained and chopped
1 big handful fresh basil (at least 70g)
1 cup at least (125g) baby spinach, chopped roughly
Heat your oil in a pan, then add the diced onions/shallots and saute for 7-8 minutes. Add the garlic for another minute, followed by the sun-dried tomatoes and tomato paste.
Stir the sun-dried tomato into the onions and garlic, then add the seasonings.
Stir everything together, then pour in the vegetable stock and the cannellini beans and artichokes.
Allow everything to simmer for a further 5-10 minutes on low heat until the sauce has thickened.
Add the chopped spinach and stir it into the sauce until wilted.
Finally, swirl in the cream, add the grated cheese, season well to taste, and scatter over the shredded basil.
Serve with crusty bread to mop up the sauce!
Store any leftovers in an airtight container in the refrigerator for 3-4 days.