Ingredients
Scale
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoons unsalted butter
- 1 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 jalapeño, seeded, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon pepper
- 1/2 cup dry white wine
- 1½ cups vegetable broth
- 1 (14-ounce) can cannellini beans (undrained)
- 1 cup lightly packed fresh spinach
- ¼ cup parsley, leaves and tender stems, roughly chopped
- 1 tablespoon lemon juice
- Thickly sliced sourdough bread
- ½ cup Parmesan cheese
- ¼ cup chives, thinly sliced
Instructions
- In a medium saucepan, heat butter and 2 tablespoons olive oil over medium heat. Once butter has melted. add shallots, garlic, and jalapeño, season with salt. Cook, stirring occasionally, until shallots are soft and fragrant, about 5 minutes. Add cumin and pepper and cook for another minute.
- Add wine and cook, stirring occasionally, until wine has mostly evaporated. Add broth, turn heat to medium-high, bring to a simmer.
- Stir in cannellini beans with their liquid and bring back to a simmer. Turn heat down to medium-low and add in spinach and parsley until wilted. Take beans off heat and stir in lemon juice. Season with more salt and pepper to taste.
- In another saucepan, heat remaining 1 tablespoon olive oil over medium-high heat. Fry bread in olive oil until both sides are golden brown and toasty.
- To serve, place bread in a shallow bowl and spoon saucy beans over top. Sprinkle Parmesan and chives to finish.