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Author Notes: Back when I was single, I often made this dish on busy weeknights. It was great comfort food, yet a far cry from the cliched cereal and milk. It's healthy, but still a bit decadent. Plus, it's a one-skillet meal. What's not to love? —mariaraynal
- 1 tablespoon olive oil
- 1/3 cup thinly sliced shallots
- 2 cloves garlic, minced
- Kosher or sea salt and freshly ground black pepper, to taste
- Crushed red pepper, to taste
- 2 teaspoons fresh rosemary, chopped
- 1 cup cherry or grape tomatoes, sliced in half
- 2-3 slices prosciutto, chopped
- 1 15 ounce can cannellini beans, drained and rinsed
- 1/4 cup dry white wine, more if needed
- 2-3 handfuls baby spinach, to taste
- Grated Parmigiano-Reggiano, to taste
- Heat olive oil over medium heat in large skillet. Saute shallots for a few minutes, then add garlic, salt, pepper, crushed red pepper and rosemary.
- When shallots are soft, add tomatoes and cook for about five minutes. Add chopped prosciutto and continue to cook, stirring often. Stir in beans, taking care to keep them whole.
- When tomatoes are soft, deglaze with wine and add spinach. When wine is reduced and spinach wilted, serve, adding parmesan at the table.
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Home Alone Dinner
- This recipe was entered in the contest for Your Best Recipe for Beans