This Creamy Tuscan White Bean Skillet is the ultimate cozy, one-pan meal! Packed with creamy cannellini beans, sun-dried tomatoes, garlic, and a luscious, herb-infused sauce, this dish is hearty, satisfying, and incredibly easy to make. Perfect for a weeknight dinner or a comforting meal anytime, this Tuscan-inspired dish is a game-changer!
Why You’ll Love This Recipe
- One-Pan Wonder – Minimal cleanup means more time to enjoy your meal.
- Rich and Creamy – The sauce is ultra-luscious, with a perfect balance of creaminess and flavor.
- Protein-Packed & Vegetarian – A satisfying, plant-based meal that’s full of protein and fiber.
- Quick & Easy – Ready in under 30 minutes, making it perfect for busy weeknights.
Ingredients
- White Beans – Creamy cannellini beans add heartiness and protein.
- Garlic – Infuses the dish with bold, aromatic flavor.
- Sun-Dried Tomatoes – Brings a tangy sweetness and depth.
- Spinach – Adds freshness and a pop of color.
- Vegetable Broth – Enhances the flavor and creates a silky sauce.
- Heavy Cream (or Coconut Milk) – For an extra creamy texture, consider using high-quality dairy like organic heavy cream.
- Parmesan Cheese – Adds richness and umami.
- Red Pepper Flakes – A touch of heat for extra depth.
- Olive Oil – To sauté the aromatics and enhance flavor.
- Fresh Basil – For a fragrant, finishing touch.
“Full ingredient list with measurements is in the recipe card below!”
How to Make Creamy Tuscan White Bean Skillet
Step 1: Sauté the Aromatics
Heat olive oil in a skillet over medium heat. Add garlic and sun-dried tomatoes, cooking until fragrant.
Step 2: Simmer the Sauce
Pour in the vegetable broth and let it simmer for a couple of minutes, allowing the flavors to meld.
Step 3: Add the Beans & Cream
Stir in the white beans and heavy cream (or coconut milk). Let everything simmer until the sauce thickens.
Step 4: Add the Greens & Cheese
Toss in the spinach and stir until wilted. Sprinkle in the Parmesan cheese and red pepper flakes, mixing well.
Step 5: Garnish & Serve
Remove from heat, garnish with fresh basil, and serve warm.
Pro Tips for Making the Recipe
- Adjust the Creaminess – Use more or less cream depending on how thick you want the sauce.
- Boost the Protein – Add grilled chicken, shrimp, or even crumbled sausage for extra heartiness.
- Make it Vegan – Swap heavy cream for coconut milk and use nutritional yeast instead of Parmesan.
- Control the Spice – Add extra red pepper flakes for more heat or keep it mild for a kid-friendly version.
How to Serve
This creamy skillet pairs beautifully with:
- Crusty Bread – Perfect for soaking up the flavorful sauce.
- Pasta or Rice – A great way to make it a more filling meal.
- Grilled Protein – Serve alongside chicken, fish, or tofu.
- Fresh Salad – Pair this rich and hearty skillet with a refreshing Cucumber Salad for a well-balanced meal.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 4 days.
Freezing
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over low heat, adding a splash of broth or cream to bring back the creamy consistency.
FAQs
Can I use a different type of bean?
Yes! While cannellini beans work best, you can use great northern beans or chickpeas for a similar texture.
Can I make this dairy-free?
Absolutely! Use coconut milk instead of heavy cream and swap Parmesan for nutritional yeast or a vegan cheese alternative.
What can I substitute for sun-dried tomatoes?
Try cherry tomatoes, roasted red peppers, or even a bit of tomato paste for a similar flavor boost.
Is this dish gluten-free?
Yes! This recipe is naturally gluten-free. Just be sure to check all ingredient labels to avoid hidden gluten.
This Creamy Tuscan White Bean Skillet is a delicious, fuss-free meal that’s packed with flavor and comfort. Whether you’re serving it on its own or pairing it with your favorite sides, it’s a guaranteed hit. Enjoy!
Creamy Tuscan White Bean Skillet
Equipment
- Skillet
Ingredients
- 2 tbsp olive oil for sautéing
- 3 cloves garlic minced
- 1/4 cup sun-dried tomatoes chopped
- 1 cup vegetable broth
- 2 cans cannellini beans drained and rinsed
- 1/2 cup heavy cream or coconut milk
- 2 cups spinach fresh
- 1/4 cup Parmesan cheese grated
- 1/2 tsp red pepper flakes
- 1/4 cup fresh basil chopped
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and sun-dried tomatoes, cooking until fragrant.
- Pour in the vegetable broth and let it simmer for a couple of minutes, allowing the flavors to meld.
- Stir in the white beans and heavy cream (or coconut milk). Let everything simmer until the sauce thickens.
- Toss in the spinach and stir until wilted. Sprinkle in the Parmesan cheese and red pepper flakes, mixing well.
- Remove from heat, garnish with fresh basil, and serve warm.