Yield
4 Servings
Type
Main Dish, Budget Friendly, One pan
Time
30 Minutes
Level
Beginner
1. Step 1: Sweat finely diced shallot in olive oil. Then, add minced garlic, tomato paste, and seasonings. Cook until the tomato paste is gently warmed through.
Step 2: Add all purpose flour to the mixture. Stir until the flour is fully absorbed and a thick roux is formed.
Step 3: Slowly add broth to the roux and stir until well combined and free of lumps. Bring to a low simmer.
Step 4: Add drained and rinsed lima beans and julienne sun-dried tomatoes and simmer for 5 minutes to let the beans absorb the flavor of the broth.
Step 5: Stir cream and parmesan cheese into the broth. Then add the spinach and let wilt gently for 1-2 minutes.