Ingredients
Scale
- 1 tablespoon olive oil
- 4 slices turkey bacon, chopped
- 1 cup chicken ham, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream or dairy alternative
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: grated Parmesan or plant-based cheese for topping
Instructions
- Heat a large skillet over medium heat and add olive oil. Warm for 1–2 minutes.
- Add chopped turkey bacon and diced chicken ham. Cook for 5–7 minutes until golden and slightly crispy.
- Stir in chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for another 1–2 minutes.
- Add drained and rinsed white beans. Stir and cook for 2–3 minutes to absorb flavors.
- Incorporate chopped sun-dried tomatoes and fresh spinach. Cook until spinach wilts, about 2–3 minutes.
- Pour in heavy cream. Add dried thyme and rosemary, then season with salt and pepper. Stir gently to combine.
- Simmer for 4–5 minutes until the sauce thickens slightly. Adjust seasoning as needed.
- Optional: sprinkle grated Parmesan or plant-based cheese before serving.
Notes
Can substitute greens or beans to suit preferences.
For a lighter version, use half cream and half broth.
Can be made vegetarian by omitting turkey bacon and chicken ham.
- Prep Time: 10
- Cook Time: 20