Creamy Tuscan White Bean & Spinach Skillet

        •        1 tsp olive oil
       •        ½ small onion, finely diced
       •        2 cloves garlic, minced
       •        1 can (15 oz) cannellini beans, drained and rinsed
       •        ½ cup low-sodium vegetable broth
       •        2 Tbsp sun-dried tomatoes, chopped (not oil-packed or lightly blotted)
       •        2 cups fresh spinach
       •        2 Tbsp plain nonfat Greek yogurt or ¼ cup blended white beans (for dairy-free)
       •        ½ tsp Italian seasoning
       •        Salt & black pepper, to taste
       •        Optional garnish: fresh basil or parsley

‍

       1. Heat olive oil in a large skillet over medium heat. Add onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
       2. Add cannellini beans and vegetable broth. Simmer 4–5 minutes, stirring occasionally.
       3. Stir in Greek yogurt to create a creamy texture.
       4. Stir in sun-dried tomatoes and spinach. Cook 1–2 minutes until spinach is wilted.
       5. Season with Italian seasoning, salt, and pepper. Remove from heat and garnish if desired. Enjoy!

‍