Creamy Tuscan White Bean Skillet Recipe

If you’re anything like me, you know how satisfying it feels to whip up a comforting meal that’s both hearty and packed with flavor—this Creamy Tuscan White Bean Skillet Recipe hits that sweet spot perfectly. I love this dish because it’s like a warm hug on a plate, loaded with creamy richness, tangy sun-dried tomatoes, and those tender cannellini beans that soak up all the lovely herbs and creamy sauce. Plus, it’s quick to make, so it’s great for weeknights when time’s tight but you still want something special.

You’ll find that this skillet recipe is wonderfully versatile—it’s perfect as a main for a cozy dinner or as a side that can accompany grilled chicken or fish. When I first tried this recipe, I was amazed at how the simple pantry staples came together to create such a lush, satisfying dish. I’m excited to walk you through the steps and share some tips so you can easily recreate this creamy goodness in your own kitchen.

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Ingredients You’ll Need

These ingredients come together in such a harmonious way—you’ve got creamy, tangy, and fresh elements balancing perfectly. I always recommend using good quality sun-dried tomatoes and fresh basil because they really elevate the dish.

• Olive oil: Gives a fragrant, fruity base to sauté your aromatics.
• White onion: Adds sweetness and depth when softened gently.
• Garlic cloves: Bringing that punchy garlic flavor that Tuscan dishes are known for.
• Sun-dried tomatoes: Their tangy sweetness is the star—opt for jarred in oil for more flavor.
• Chopped jarred artichokes: They add tender, slightly nutty texture and brighten the dish.
• Cannellini beans: Creamy white beans that soak up the sauce while adding protein.
• Tomato paste: Concentrated tomato flavor to deepen the sauce.
• Heavy cream: The secret to that luscious creaminess I adore here.
• Vegetable stock: Helps simmer the sauce and add subtle savory notes.
• Spinach: Adds freshness and balances the richness.
• Hard cheese (such as Parmesan): Melts beautifully to add savory umami goodness.
• Fresh basil leaves: A fragrant, fresh finish that perks up the whole skillet.
• Dried oregano and rosemary: Classic Tuscan herbs that enhance the earthy flavors.
• Salt and pepper: To taste, of course—you want to let those flavors shine.

Variations

I love customizing this skillet depending on what I have in the fridge or pantry. Feel free to play around with different veggies or swap cream for lighter options if you prefer something a bit healthier.

• Add Protein: My family goes crazy for adding grilled chicken or Italian sausage to bulk it up.
• Vegetarian or Vegan: I’ve swapped the cream for coconut milk and used nutritional yeast instead of cheese for a dairy-free version that’s still super tasty.
• Extra Veggies: Sometimes I add mushrooms or roasted red peppers for more texture and flavor depth.
• Herb Swaps: Fresh thyme or parsley can be great alternatives if you don’t have rosemary or oregano on hand.

How to Make Creamy Tuscan White Bean Skillet Recipe

Step 1: Sauté the Aromatics and Vegetables

Start by heating olive oil over medium heat in a large skillet. Toss in the diced onion and cook for about 5-6 minutes until it softens and becomes translucent—that sweet, mellow flavor is key here. Then add minced garlic, the chopped artichokes, and sun-dried tomatoes. Cook everything together for 2-3 minutes, stirring often so the garlic doesn’t burn and the ingredients meld beautifully.

Step 2: Build the Sauce and Add Beans

Stir in the tomato paste next, coating the sautéed veggies to deepen that tomato flavor. Add in the cannellini beans right after, along with your vegetable stock and the dried herbs—oregano and rosemary really bring this dish to life. Give it a good stir and lower the heat just enough so the sauce simmers gently. Let it cook for a few minutes to reduce slightly and thicken up.

Step 3: Finish with Cream, Spinach, and Cheese

Once your sauce is warm and slightly thickened, it’s time to stir in the heavy cream and fresh spinach. The spinach will wilt in just about 5 minutes, adding a lovely fresh contrast to the creamy sauce. Lastly, grate in your hard cheese of choice, season with salt and pepper to taste, and turn off the heat. Sprinkle fresh basil leaves on top right before serving to add that aromatic lift.

How to Serve Creamy Tuscan White Bean Skillet Recipe

Garnishes

I always finish this dish with fresh torn basil leaves—they add such a fresh, herby punch that brightens the creamy sauce. A little extra grated Parmesan on top never hurts, especially if you’re sharing it with family or guests who adore that savory touch.

Side Dishes

This skillet is fantastic on its own, but I love pairing it with crusty garlic bread or over creamy polenta to soak up every delicious drop of sauce. Roasted vegetables like asparagus or a simple green salad with lemon vinaigrette also complement the richness wonderfully.

Creative Ways to Present

For a dinner party, I’ve served this in individual cast-iron skillets which look adorable and keep the dish warm at the table. You can also heap it over warm pasta, or spoon it into baked sweet potatoes for a fun, hearty twist that always impresses.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where it keeps well for up to 3 days. The flavors actually deepen after resting overnight, so it tastes even better the next day in my opinion.

Freezing

This creamy Tuscan white bean skillet freezes quite nicely. I portion it out into freezer-safe containers and freeze for up to 2 months. Just make sure to thaw it in the fridge overnight before reheating.

Reheating

When reheating, I do it gently on the stovetop over low heat, stirring occasionally and adding a splash of vegetable stock or water if needed to loosen the sauce. This keeps it creamy and prevents the sauce from separating or thickening too much.

FAQs

Final Thoughts

This Creamy Tuscan White Bean Skillet Recipe has become one of my kitchen staples, especially when I want something nourishing without a lot of fuss. I love how the comfort factors of cream and cheese combine with bright herbs and veggies to make every bite a delight. Trust me, once you try this, it’ll be a go-to for quick dinners and casual gatherings alike. So go ahead, give it a whirl—and don’t forget to savor every creamy, herby spoonful!

Creamy Tuscan White Bean Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 148 reviews

• Author: Bertha
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4-5 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

This Creamy Tuscan White Bean Skillet is a rich and flavorful one-pan meal featuring tender cannellini beans, sun-dried tomatoes, and artichokes simmered in a luscious creamy tomato sauce. Enhanced with fresh spinach, aromatic herbs, and a touch of hard cheese, this dish combines rustic Italian flavors in a quick and satisfying 20-minute recipe perfect for a wholesome weeknight dinner.

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Ingredients

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Vegetables and Aromatics

• 1 white onion, diced
• 2 garlic cloves, minced
• 8 jarred sun-dried tomatoes, chopped
• 6 chopped jarred artichokes
• 75g fresh spinach
• 20g fresh basil leaves, shredded

Beans and Sauces

• 2 tins (400g each) cannellini beans, drained and rinsed
• 2 tbsp tomato paste
• 250ml vegetable stock
• 250ml heavy cream

Oils, Herbs, and Cheese

• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 20g hard cheese, grated (such as Parmesan or Pecorino)
• Salt and pepper, to taste

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Instructions

1. Sauté onion: Heat the olive oil in a large skillet over medium heat. Add the diced white onion and sauté for 5-6 minutes, stirring occasionally, until the onion softens and becomes translucent.
2. Add aromatics and vegetables: Stir in the minced garlic, chopped artichokes, and sun-dried tomatoes. Cook for an additional 2-3 minutes to allow the flavors to meld and the garlic to become fragrant.
3. Incorporate tomato paste and liquids: Add the tomato paste to the pan and stir thoroughly to combine with the sautéed ingredients. Then add the drained cannellini beans, vegetable stock, dried oregano, and dried rosemary. Mix well.
4. Simmer the sauce: Bring the mixture to a gentle simmer and cook until the sauce is heated through and begins to thicken slightly, approximately 5 minutes.
5. Add cream and spinach: Stir in the heavy cream followed by the fresh spinach. Continue cooking for about 5 minutes until the spinach has wilted and the sauce is creamy and well combined.
6. Finish and season: Grate the hard cheese into the skillet and stir to melt it into the sauce. Season with salt and pepper to your taste preferences.
7. Garnish and serve: Sprinkle the shredded fresh basil leaves over the top just before serving to add freshness and a burst of color.

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Notes

• You can substitute heavy cream with a plant-based cream for a lighter or dairy-free option.
• Use fresh herbs when possible for enhanced flavor, but dried herbs work well in this recipe.
• If you prefer a thicker sauce, cook the skillet a few minutes longer to reduce the liquid further.
• This dish pairs well with crusty bread or over cooked pasta for a heartier meal.
• Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.

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Nutrition

• Serving Size: 1 serving (approx. 1/5 of recipe)
• Calories: 360 kcal
• Sugar: 6 g
• Sodium: 550 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 10 g
• Protein: 14 g
• Cholesterol: 55 mg