Creamy Tuscan White Bean Skillet Recipe
This Creamy Tuscan White Bean Skillet is a hearty and comforting vegetarian dish featuring tender white beans simmered in a flavorful blend of garlic, sun-dried tomatoes, and Italian herbs, enriched with creamy heavy cream and fresh spinach. Perfect for a quick and nutritious meal that combines rustic Mediterranean flavors with ease.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 cans white beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup spinach, chopped
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil: Pour the olive oil into a skillet and place it on the stove over medium heat to warm up.
- Sauté the garlic: Add the minced garlic to the heated oil and cook, stirring occasionally, until the garlic is fragrant and golden, about 1-2 minutes.
- Add the sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to release their rich flavor.
- Combine beans, broth, and seasoning: Add the drained white beans, vegetable broth, and Italian seasoning to the skillet. Stir everything together to combine well.
- Simmer the mixture: Bring the skillet contents to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the broth to reduce slightly.
- Add cream and spinach: Stir in the heavy cream and chopped spinach, cooking until the spinach wilts and the sauce is creamy and heated through, about 2-3 minutes.
- Season to taste: Add salt and pepper according to your preference and stir well.
- Serve warm: Remove the skillet from heat and serve the creamy Tuscan white bean dish immediately while warm.
Notes
- Use low-sodium vegetable broth to control the salt content.
- For a vegan version, substitute the heavy cream with coconut cream or cashew cream.
- Sun-dried tomatoes packed in oil can add extra richness; drain if preferred less oily.
- Serve this skillet as a main dish with crusty bread or as a side to grilled meats or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Tuscan white beans, creamy bean skillet, vegetarian skillet, spinach and white beans, sun-dried tomato recipe, quick vegetarian meal
