Creamy Tuscan White Bean Skillet

 From Delish - received it on Instagram post. This is so awesome you will wake up thinking about it. The bread provides enough 'crunch' to it. Kevin added the extra shredded parm to his!

6 tbsp. extra-virgin olive oil, divided 

4 cloves garlic, finely chopped 

2 c. cherry tomatoes, halved 

1 1/2 tsp. kosher salt, divided 

4 c. spinach (about 4.25 oz.) 

2 (14.5-oz.) cans cannellini beans, drained, rinsed 

1 c. heavy cream (used whole milk)

1 oz. Parmesan, finely shredded (about 1/2 c.) 

4 thick-cut slices white country bread (used pepperidge farm thick white-perfect)

1/2 c. fresh basil leaves, thinly sliced, plus more, torn, for serving

In a large skillet over medium heat, heat 2 tablespoons oil. Add garlic and cook, stirring, until fragrant, about 1 minute. 

Add tomatoes, season with 1/2 teaspoon salt, and cook, tossing occasionally, until tomatoes soften and release their juices, 3 to 4 minutes. Add spinach and cook, stirring, until wilted, 1 to 2 minutes more. 

Stir in beans, cream, Parmesan, 1/2 teaspoon salt, and 1/4 cup water and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, 8 to 12 minutes (sauce will continue to thicken as it cools). 

Meanwhile, in another large skillet over medium-high heat, heat 2 tablespoons oil. Add 2 slices of bread and cook, turning halfway through, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate. Repeat with remaining bread and 2 tablespoons oil. 

Fold sliced basil into bean mixture; season with remaining 1/2 teaspoon salt, if needed. Top with torn basil. Serve with bread alongside.