Creamy Tuscan White Bean Skillet

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 (14.5-ounce) can artichoke hearts, drained
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup vegetable broth
• 1/2 cup whipping cream
• 4 cups torn kale or spinach
• 1/3 cup grated Parmesan cheese

Instructions

1. Gather all ingredients.
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. Add beans, artichoke hearts, sun-dried tomatoes, oregano, crushed red pepper, black pepper, and salt to the skillet; stir to combine.
4. Pour in broth and cream; bring to a simmer and cook until lightly thickened, stirring occasionally, 5 minutes.
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. Sprinkle the cheese over the beans and stir; garnish with additional chopped fresh oregano.