Day 3 Tuscan White Bean Skillet This one-skillet wonder is packed with protein, bursting with flavor, and perfect for a cozy night in. Who says lighter plates can’t be comforting? 🥰🫂 Made with wholesome ingredients, it’s easy to whip up and even easier to love. The best part? It’s all ready in under 30 minutes ⏱️A delicious, easy dinner recipe that happens to be casually vegan. What you'll need: 2 tbsp olive oil 3 cloves garlic, finely chopped 1 tsp crushed red pepper (optional) 1 pint cherry or grape tomatoes 1 (5 oz) pkg Organic Baby Spinach 2 (15.5 oz) cans low-sodium cannellini beans, drained and rinsed ¾ cup low-sodium chicken broth ¼ cup heavy cream 1 tbsp sliced basil Parmesan cheese (optional) What to do: 1. In a 12-inch nonstick skillet, heat the oil on medium. Add the garlic and crushed red pepper, if using, and cook 30 sec., until fragrant. 2. Add the tomatoes and cook 5–6 min., until burst, stirring occasionally. 3. To skillet, in batches if needed, add the baby spinach. Cook 1–2 min., until wilted. 4. Stir in the beans, chicken broth, and heavy cream. Season with salt and pepper. 5. Bring to a boil then reduce to a simmer. Cook 8-10 min. on medium–low, until sauce has thickened. Add the basil to skillet and stir to combine. 6. Serve & Enjoy! Let me know if this one’s making it to your dinner table! What’s your go-to comfort meal when you’re craving something lighter? Let’s chat in the comments! 🥄👇
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