Ingredients
-
⅓ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
-
2 cups sliced mushrooms
-
1 cup chopped onion
-
2 large cloves garlic, minced
-
1 teaspoon dried basil
-
1 ½ tablespoons all-purpose flour
-
½ teaspoon salt
-
½ teaspoon ground pepper
-
3½ cups low-sodium vegetable broth
-
½ cup heavy cream
-
4 cups coarsely chopped fresh spinach
-
1 (15 ounce) can unsalted cannellini beans, rinsed
-
1 tablespoon lemon juice, plus more to taste
Directions
-
Heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat. Add mushrooms and onion; cook, stirring, until starting to soften, about 3 minutes.
-
Add garlic and basil; cook, stirring, for 1 minute. Add flour, salt and pepper; cook, stirring, for 1 minute. Add broth and cream; increase heat to medium-high and bring to a simmer.
-
Reduce heat to maintain a simmer and cook, stirring once or twice, until the vegetables are soft, about 5 minutes. Stir in spinach, beans and sun-dried tomatoes; cook, stirring, until the spinach is wilted, about 2 minutes. Remove from heat and stir in lemon juice.
