Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
½ cup sun-dried tomatoes, chopped
½ cup chicken broth (or vegetable broth for a vegetarian option)
2 cans (15 oz each) butter beans (or white kidney beans), rinsed and drained
1 cup heavy cream
Pinch of red pepper flakes
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh basil leaves
½ cup grated Parmesan cheese
Instructions
Sauté the Base
Heat olive oil in a large skillet over medium heat. Add garlic and onion, cooking until fragrant and translucent, about 2–3 minutes.
Build the Flavor
Stir in the sun-dried tomatoes and let them release their flavor for a minute or two.
Add Liquid & Beans
Pour in the broth, then add the butter beans. Stir to coat.
Make it Creamy
Stir in the heavy cream, red pepper flakes, Italian seasoning, and a pinch of salt and pepper. Toss in a few fresh basil leaves.
Simmer
Let the mixture simmer gently so the flavors can meld together. The longer it rests, the richer it gets.
Finish with Cheese
Right before serving, stir in the Parmesan cheese until melted and creamy.
Serve
Ladle into bowls and enjoy with crusty bread for dipping.