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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and serve: Sprinkle the shredded fresh basil leaves over the top just before serving to add freshness and a burst of color.
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.
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
