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
Serves: 2-4
Ingredients
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1
tablespoon olive oil
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1/3
cup thinly sliced shallots
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2
cloves garlic, minced
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Kosher or sea salt and freshly ground black pepper, to taste
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Crushed red pepper, to taste
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2
teaspoons fresh rosemary, chopped
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1
cup cherry or grape tomatoes, sliced in half
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2-3
slices prosciutto, chopped
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1
15 ounce can cannellini beans, drained and rinsed
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1/4
cup dry white wine, more if needed
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2-3
handfuls baby spinach, to taste
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Grated Parmigiano-Reggiano, to taste
Directions
- 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.
