Name: Creamy Tuscan White Bean Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tuscan
Ingredients: 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; 1 tbsp olive oil; 2 tins (400g each) cannellini beans, drained and rinsed; 2 tbsp tomato paste; 250ml vegetable stock; 250ml heavy cream; 20g hard cheese (e.g., Parmesan or Pecorino), grated; 1 tsp dried oregano; 1 tsp dried rosemary; Salt and pepper, to taste

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Introduction

This Creamy Tuscan White Bean Skillet is a comforting and flavorful one-pan meal loaded with tender cannellini beans, sun-dried tomatoes, and fresh spinach. Rich with herbs and finished with a touch of cream and cheese, it’s perfect for an easy weeknight dinner that feels special.

A white bowl filled with a thick soup containing white beans submerged in a creamy orange broth mixed with green spinach leaves scattered throughout. The soup is topped with a small dollop of white cream sprinkled with black pepper and fresh green basil leaves arranged on the surface. On the right side, two pieces of lightly toasted brown bread rest inside the bowl's edge. The bowl sits on a white marbled surface with a textured cloth partially visible behind it and a yellow glass with orange liquid blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 white onion, diced
2 garlic cloves, minced
8 jarred sun-dried tomatoes, chopped
6 chopped jarred artichokes
2 tins (400g each) cannellini beans, drained
2 tbsp tomato paste
250ml heavy cream
250ml vegetable stock
75g spinach
20g hard cheese, grated
20g fresh basil leaves, shredded
1 tsp dried oregano
1 tsp dried rosemary
Salt and pepper to taste

Instructions

Step 1: Heat the olive oil in a pan over medium heat. Add the diced onion and sauté for 5-6 minutes until it softens. Then add the minced garlic, chopped artichokes, and sun-dried tomatoes, cooking for another 2-3 minutes.
Step 2: Stir in the tomato paste until well combined. Add the cannellini beans, vegetable stock, dried oregano, and dried rosemary. Mix everything together and bring to a gentle simmer.
Step 3: Let the sauce simmer until it thickens slightly and is heated through. Then stir in the heavy cream and spinach. Cook until the spinach wilts, about 5 minutes.
Step 4: Grate the hard cheese into the skillet and stir to combine. Season with salt and pepper to taste. Remove from heat and top with shredded fresh basil leaves before serving.

Tips & Variations

Use fresh sun-dried tomatoes packed in oil for a richer flavor, or rehydrate dried ones in warm water if needed.
Swap out spinach for kale or Swiss chard if you prefer a heartier green.
Add a pinch of chili flakes for a subtle spicy kick.
For a vegan version, substitute heavy cream with coconut cream and omit the hard cheese or use a plant-based alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of vegetable stock if the sauce has thickened too much.

How to Serve

The image shows a white pan filled with a creamy bean stew that has an orange-tan base with white beans spread throughout. There are dark green spinach leaves mixed in, adding texture and color contrast. A dollop of white cream, sprinkled with black pepper, sits near the center of the stew. Fresh green basil leaves are scattered on top for garnish. A slice of light brown bread rests on the edge of the pan. The pan is placed on a white marbled surface with a woman's hand holding the handle on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned cannellini beans?

Yes, but fresh beans will need to be soaked and cooked beforehand, which adds time. Canned beans are a convenient shortcut for this recipe.

Can I prepare this dish in advance?

Yes, this skillet can be cooked ahead and tastes even better the next day as flavors meld. Just reheat gently before serving.