- 2 Tbsp olive oil
- 3 garlic cloves, peeled, sliced/diced
- 1/2 cup sun-dried tomaties chopped
- 1 sweet yellow onion (diced)
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 Tbsp tomato paste
- 2 15oz cans butter beans, drained and rinsed, or dry beans soaked overnight and cooked
- 1 cup vegetable or chicken broth
- 3/4 cup heavy cream
- 1/2 cup finely grated parmesan
- Fresh basil
- In a large pot, heat the olive oil over a medium heat. Add the sliced garlic and onion. Sauté for about 1 minute until fragrant but take care not to brown the garlic.
- Add the chopped sun-dried tomatoes, smoked paprika, oregano and tomato paste to the pot and cook for 2 minutes.
- Tip in the butter beans and stir to coat then pour in the broth. Bring to a gentle simmer while stirring then cook for five minutes.
- Reduce the heat to low then slowly add the heavy cream and Parmesan. Mix to combine then simmer gently for 3-5 minutes, or until the sauce has thickened slightly. If it gets too thick add a splash of boiling water.
- Add salt and pepper to taste. Scatter over the fresh basil and some extra Parmesan.
- Serve with slices of toasted sourdough.