Description
This Creamy Tuscan White Bean Skillet recipe is a quick and comforting dish, perfect for a nutritious weeknight dinner. Featuring tender cannellini beans simmered in a rich, creamy sauce with sun-dried tomatoes, artichokes, and fresh spinach, it offers a delicious Mediterranean-inspired flavor profile enhanced by fragrant herbs and a touch of hard cheese.
Ingredients
Units
Scale
Base Ingredients
- 1 tbsp olive oil
- 1 white onion, diced
- 2 garlic cloves, minced
Vegetables & Herbs
- 8 jarred sun-dried tomatoes, chopped
- 6 chopped jarred artichokes
- 75g fresh spinach
- 20g fresh basil leaves, shredded
- 1 tsp dried oregano
- 1 tsp dried rosemary
Beans & Liquids
- 2 tins (400g each) cannellini beans, drained and rinsed
- 2 tbsp tomato paste
- 250ml vegetable stock
- 250ml heavy cream
Finishing Touches
- 20g hard cheese (such as Parmesan), grated
- Salt and pepper, to taste
Instructions
- Sauté Onion: Heat the olive oil in a skillet over medium heat. Add the diced white onion and cook for 5-6 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add Aromatics and Veggies: Add the minced garlic, chopped jarred artichokes, and sun-dried tomatoes to the skillet. Cook for another 2-3 minutes to release their flavors and warm through.
- Incorporate Tomato Paste and Beans: Stir the tomato paste into the vegetable mixture, ensuring it coats everything evenly. Then add the drained cannellini beans, vegetable stock, dried oregano, and dried rosemary. Mix well.
- Simmer Sauce: Bring the mixture to a gentle simmer. Allow it to cook until the sauce thickens slightly and flavors meld together, about 5 minutes.
- Finish with Cream and Spinach: Stir in the heavy cream and fresh spinach leaves. Continue cooking for about 5 minutes until the spinach wilts and the sauce becomes creamy and smooth.
- Add Cheese and Season: Grate the hard cheese into the skillet and stir well. Season with salt and pepper to taste.
- Garnish and Serve: Remove from heat and sprinkle the shredded fresh basil leaves on top. Serve immediately for a warm, creamy, and flavorful meal.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free alternative, though the flavor will vary.
- If sun-dried tomatoes packed in oil are unavailable, use dried ones rehydrated in warm water.
- For a vegan version, replace heavy cream and hard cheese with plant-based alternatives.
- Serve this skillet dish with crusty bread or over cooked pasta or rice for a heartier meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 370
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 65mg
