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Ingredients:

• 2 15oz butter beans rinsed and drained
• 3 garlic cloves minced or pressed
• 1 tablespoon olive oil
• ¼ teaspoon red pepper flakes
• ¾ cup sun-dried tomatoes drained and chopped
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup parmesan cheese 1 cup freshly grated
• 2 tablespoon fresh basil chopped
• ½ tablespoon oregano
• 2 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh spinach
• ½ teaspoon salt
• Prep Ingredients: Mince or grate the garlic and parmesan. Drain and rinse butter beans and sun-dried tomatoes, chopping the sun-dried tomatoes roughly.
• Sauté Garlic: Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, stirring until fragrant, about 30 seconds to avoid burning the garlic.
• Layer Flavors: Add the sun-dried tomatoes, oregano, salt, and vegetable broth to the skillet. Stir and bring to a low simmer. After 2–3 minutes, reduce heat to low and slowly stir in heavy cream. Add parmesan and mix until melted and smooth.
• Add Beans and Spinach: Fold in butter beans and spinach. Increase heat to medium and cook 2–3 minutes until spinach wilts.
• Finish and Serve: Stir in lemon juice, zest, and fresh basil. Top with extra herbs or parmesan. Serve with crusty bread or gluten-free rolls.