1: Prepare Your Ingredients

• Start by gathering all the ingredients. Chop the sun-dried tomatoes, mince the garlic, and rinse the cannellini beans. Having everything prepped and ready will make cooking smooth and enjoyable.

2: Heat the Olive Oil

• In a large skillet, heat the olive oil over medium heat. Once it shimmers, add the minced garlic and red pepper flakes (if using). Stir frequently and cook for about 30 seconds until fragrant, being careful not to let the garlic burn.

3: Add the Sun-Dried Tomatoes

• Stir in the chopped sun-dried tomatoes. Let them cook for 1-2 minutes, allowing their flavors to blend with the oil and garlic. This step helps to release the tomatoes’ tangy, slightly sweet essence.

4: Incorporate the Beans

• Add the drained and rinsed cannellini beans to the skillet. Stir gently to coat the beans with the garlic and tomato mixture. Cook for 2-3 minutes, allowing the beans to heat through and absorb the flavorful base.

5: Add the Spinach and Cream

• Toss in the fresh spinach, stirring until it wilts and becomes tender. This usually takes about 1-2 minutes. Lower the heat and pour in the heavy cream, stirring to combine everything into a cohesive, creamy mixture.

6: Simmer the Skillet

• Let the skillet simmer on low heat for 5-7 minutes. Stir occasionally to ensure the cream doesn’t scorch. As it simmers, the sauce will thicken slightly, coating the beans and spinach beautifully.

7: Stir in Parmesan Cheese

• Remove the skillet from heat and immediately stir in the grated Parmesan cheese. Mix well until the cheese melts and integrates into the sauce, creating a rich and velvety texture. Season with salt and freshly ground black pepper to taste.

8: Garnish and Serve

• Garnish with freshly chopped parsley or basil for a touch of brightness. Serve the skillet warm with crusty bread, over steamed rice, or even as a standalone dish.