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Creamy Tuscan White Bean Skillet

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A quick and easy one-pan dinner featuring creamy white beans, fresh spinach, and sun-dried tomatoes with a light Italian flair. This comforting skillet meal is perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 cups cooked cannellini or great northern beans (about 1 can, drained and rinsed)
  • 4 cups loosely packed fresh spinach, roughly chopped
  • 1/3 cup sun-dried tomatoes, julienned (oil-packed or rehydrated dry-packed)
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1/2 cup heavy cream or half-and-half (use coconut cream for dairy-free option)
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup vegetable or chicken broth
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • Salt and pepper to taste

Instructions

  1. Drain and rinse the white beans. Chop the spinach roughly, mince the garlic, dice the onion, and slice the sun-dried tomatoes into thin strips.
  2. Heat 2 tablespoons of olive oil over medium heat in a large skillet until shimmering but not smoking.
  3. Add diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and soft.
  4. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  5. Add sun-dried tomatoes and stir for about 1 minute to release their flavor.
  6. Stir in the white beans and 1/4 cup broth. Let simmer gently for 3 minutes.
  7. Add chopped spinach and stir until wilted, about 2 minutes.
  8. Lower heat to medium-low and slowly stir in 1/2 cup heavy cream. Heat through for 2-3 minutes until slightly thickened.
  9. Season with dried Italian herbs, salt, and pepper to taste. Stir in grated Parmesan cheese if using until melted and smooth.
  10. Taste and adjust seasoning if needed. Serve immediately warm.

Notes

If the sauce is too thick, add a splash more broth or cream. Avoid burning garlic by cooking it briefly and carefully. Use oil-packed sun-dried tomatoes for richer flavor or rehydrate dry-packed ones. For vegan version, substitute cream with coconut or cashew cream and omit Parmesan or use vegan cheese. Serve with crusty bread or grains like quinoa or rice. Leftovers keep up to 3 days refrigerated; reheat gently with added broth to loosen sauce.

Nutrition

Keywords: Tuscan, white bean, skillet, creamy, healthy dinner, easy recipe, one-pan meal, spinach, sun-dried tomatoes

Find it online: https://spoonmira.com/creamy-tuscan-white-bean-skillet-recipe-easy-healthy-dinner-idea/