Italian White Bean Skillet

Step 1 -In a large skillet over medium heat, add 2 tablespoons of the oil.

Step 2 -Add the garlic to the hot oil and cook, while stirring, until fragrant, about 1 minute.

Step 3 -Add the tomatoes and 1/2 teaspoon of the salt to the garlic and cook, while tossing occasionally, until the tomatoes soften and begin to release their juices, about 3-4 minutes.

Step 4 -Add the spinach to the tomato mixture and cook, while stirring, until wilted, about 1-2 minutes.

Step 5 -Add the beans, the heavy cream, the parmesan, 1/2 teaspoon of the remaining salt, and the water to the tomato mixture and stir to combine.

Step 6 -Increase the heat to high and bring the bean mixture to a boil.

Step 7 -Reduce the heat to medium-low and simmer the bean mixture until thickened slightly, about 8-12 minutes.

Step 8 -In a separate, large skillet over medium-high heat, add 2 tablespoons of the remaining oil.

Step 9 -Add 2 slices of the white country bread to the hot oil and cook, flipping it halfway through, until golden-brown on both sides, about 3-4 minutes total.

Step 10 -Transfer the toasted bread slices to a plate.

Step 11 -Repeat the toasting process with the remaining olive oil and the remaining bread slices.

Step 12 -Add 1/2 cup of the sliced fresh basil leaves to the bean mixture and fold to combine.

Step 13 -Taste the bean mixture for seasoning and add the remaining salt. You may not need any or all of the remaining salt.

Step 14 -Serve with the toast and the extra torn basil.