This Creamy Tuscan White Bean Skillet is the perfect one-pan meal packed with protein, fiber, and gorgeous Mediterranean flavors. This is a delicious 20-minute vegetarian lunch or dinner with a creamy sauce, sun-dried tomatoes, creamy cannellini beans, and artichokes - pair it with fresh basil, soft cheese, and crusty sourdough to mop up the sauce!

For something heartier, this Mushroom and Butter Bean Stroganoff is a great option. If you're a fan of Mediterranean-inspired recipes, check out my Simple Beans and Greens recipe-it's light, healthy, and just as versatile as this white bean soup for a cozy winter variation.

Serve this skillet dish with crusty bread to scoop up the creamy sauce! Try this simple Tuscan bean soup for a more wintery version.

Ingredient Notes

The exact quantities are listed in the recipe card at the bottom of this page. Here are a few tips about the ingredients:

• Cannellini Beans: These are creamy and mild, perfect for soaking up the flavors. Great Northern beans or even chickpeas could work as substitutes.
  
• Sun-Dried Tomatoes & Artichokes: Use sun-dried tomatoes and the artichokes that come jarred in oil for the most flavorful addition. Dice both into bite-sized chunks (or smaller, for the sun-dried tomatoes).
  
• Heavy Cream: Makes the sauce silky and indulgent. For a lighter option, try half-and-half or even cream cheese if you prefer.
  
• Spinach: Fresh is best, but frozen spinach works in a pinch.
  
• Hard Cheese: Pecorino adds sharpness and vegetarian-friendly versions are much easier to find than Parmesan. Nutritional yeast works for a dairy-free version. You could also crumble over some feta cheese for a more Mediterranean twist.
     
• Herbs: Use a combination of dried oregano and rosemary for Mediterranean flavors - you could also add some red pepper flakes for a little spice.

How To Make Tuscan White Bean Skillet

This recipe is straightforward, but here's an overview to help visualize the steps! Scroll down to the recipe card for the exact ingredients, quantities, and instructions.

1. Sauté the Aromatics: Heat oil in a pan, and sauté the onions until soft. Add garlic, artichokes, and sun-dried tomatoes for a punch of flavor.
   
2. Build your Sauce: Next, stir in the tomato paste, cannellini beans, stock, and herbs. Let everything simmer until the sauce thickens and the spinach wilts.
   
3. Stir in the cream and spinach: Once the stock has reduced, stir in your cream and spinach and cook until it's wilted.
   
4. Finish with Cheese and Basil: Stir in grated cheese for creaminess and top with fresh basil for brightness.

Top Tips / Chef's Notes

Add your spinach towards the end to keep it vibrant and slightly crisp - the same applies for the basil as it can turn black if it gets too wilted.

This recipe makes a generous amount of sauce and beans, so a big pan helps prevent overflow.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or stock if the sauce has thickened too much.

How To Serve?

This dish is fantastic on its own but can also be served with:

• Crusty bread or garlic bread.
• Over cooked pasta or rice for a heartier meal.
• As a side dish alongside grilled vegetables or proteins.

FAQs

Can I freeze this dish?
Yes, but the cream may separate slightly upon reheating. Freeze it in an airtight container for up to 2 months, then thaw in the fridge before reheating on the stovetop.

What other beans can I use?
Great Northern beans or butter beans are good substitutes if you don't have cannellini beans.

Is this dish spicy?
Not inherently, but you can add red pepper flakes to taste if you prefer a spicier version.