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Creamy Tuscan White Bean Skillet is a comforting, one-pan dish that’s packed with flavor and easy to make. Mild cannellini beans simmered in a rich, creamy sauce made with garlic, sun-dried tomatoes, and spinach. It can be enjoyed on its own or served with crusty bread or over rice and a simple salad for a heartier meal. Perfect for a quick weeknight dinner that’s both nutritious and delicious!
Table of Contents
- Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Creamy Tuscan White Bean Skillet
- Tips & FAQs
- Recipe
- Check out these other great recipes!
Why You’ll Love This Recipe
This dish is a comforting, savory dish that’s hard to resist. Packed with protein-rich beans, fibrous spinach, and sweet sun-dried tomatoes, it’s a great vegetarian-friendly option for those who are looking to eat healthier and for the vegetarians who are looking for a rich and comforting dish to eat. My recipe can also be made vegan by substituting the heavy cream and cheese for a vegan dairy option! It’s also easy to make! All that’s needed is one skillet and minimal prep, making this recipe a convenient option for busy weeknights or when you want something delicious without spending hours in the kitchen. It can be enjoyed on its own, with crusty bread, or served over pasta, making it adaptable to different preferences and occasions.
Ingredients for Creamy Tuscan White Bean Skillet
- Cannellini Beans: These are the best choice for this recipe. They hold their shape better, have a higher nutritional value like iron, fiber, and protein, and are mild in flavor. You can use great northern beans, which are more delicate in flavor and hold their shape just as well.
- Sun-dried Tomatoes: These are a great addition! It’s concentrated, rich flavors add depth and complexity to the dish. The slightly sweet and tangy taste complements the creamy sauce and balances the richness. It also adds a visual appeal with that beautiful pop of color.
- Baby Spinach: Not only does it add nutritional value, but it makes the dish more wholesome. It wilts very quickly, so it “melts” into the dish. Along with the pop of color from the sun-dried tomatoes, it adds a more visual appeal as well.
- Heavy Cream & Vegetable Broth: The base for the sauce. Vegetable broth simmers with the veggies and adds more flavor to the dish. If you choose to go a dairy-free/vegan route for this recipe, then you can use a substitute or make a cashew “cream” sauce for this recipe!
- Shallots & Garlic: Essential veggies to build the sauce. You can use yellow onions instead of shallots if you wish. I just prefer the flavors of shallots and garlic in this dish!
- Dried Italian Seasoning, Salt, Pepper, Garlic Powder: Of course, every dish needs some salt and pepper. Garlic powder and Italian seasoning just add more flavor to this dish. You can use fresh herbs, if you’re feeling ambitious.
- Grated Parmesan Cheese: This adds a much needed nutty, cheesy flavor to the dish. If you are going dairy-free/vegan for this recipe, feel free to use a vegan parmesan substitute.
Tips & FAQs
- Storage: Allow to cool completely, then store in an airtight container in the fridge for up to 4 days. This will reheat just fine in the microwave. I don’t recommend freezing this as the sauce may not be as thick as it was when you made it.
- Can I use dried beans instead of canned beans? You can if you feel ambitious enough! Soak the dried beans overnight and then cook them until tender before adding them to the skillet. Keep in mind that doing this will add extra preparation time.
- Variations:
- Add some extra protein if you want to serve this with meat. Shrimp, chicken, or even sweet Italian sausage work!
- Add a pinch of red pepper flakes for a kick
- Replace the heavy cream with a cashew cream or coconut milk. You want something mild that won’t overtake the flavors in the dish.
- Add more veggies such as zucchini, mushrooms, or even bell peppers.
- Replace the beans with cauliflower or broccoli if you are looking for low-carb or keto-friendly.
- Use fresh cherry or grape tomatoes instead of sun-dried tomatoes.
- Serve with gnocchi or pasta, rice, mashed potatoes, or just a plain slice of crusty Italian bread.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Recipe
Creamy Tuscan White Bean Skillet
Ingredients
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1/4 cup shallots, chopped
- 6.7 oz jar sun-dried tomatoes packed in oil, chopped, 3 tbsp oil reserved
- 4 garlic cloves, thinly sliced
- 4 cups baby spinach
- 1/2 cup veggie broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- Chopped basil, for garnish
Instructions
- In a large nonstick skillet, heat the reserve sun-dried tomato oil over medium heat. Cook the shallots for 2 minutes, stirring occasionally.
- Add in the sun-dried tomatoes, beans, and garlic. Cook 3-4 minutes until beans are heated through, stirring occasionally.
- Add in the spinach, tossing so that the spinach is just wilting. Season with the salt, black pepper, garlic powder, and Italian seasoning.
- Pour in the vegetable broth and allow to simmer for 2 minutes. Pour in heavy cream and bring to a gentle simmer for 5 minutes.
- Lower the heat to low and stir in the parmesan cheese. Turn off the heat and serve with the basil as a garnish.
Notes
Storage: Allow to cool completely, then store in an airtight container in the fridge for up to 4 days. This will reheat just fine in the microwave. I don’t recommend freezing this as the sauce may not be as thick as it was when you made it.
Can I use dried beans instead of canned beans? You can if you feel ambitious enough! Soak the dried beans overnight and then cook them until tender before adding them to the skillet. Keep in mind that doing this will add extra preparation time.
Variations:
- Add some extra protein if you want to serve this with meat. Shrimp, chicken, or even sweet Italian sausage work!
- Add a pinch of red pepper flakes for a kick
- Replace the heavy cream with a cashew cream or coconut milk. You want something mild that won’t overtake the flavors in the dish.
- Add more veggies such as zucchini, mushrooms, or even bell peppers.
- Replace the beans with cauliflower or broccoli if you are looking for low-carb or keto-friendly.
- Use fresh cherry or grape tomatoes instead of sun-dried tomatoes.
- Serve with gnocchi or pasta, rice, mashed potatoes, or just a plain slice of crusty Italian bread.
Nutrition Facts
Calories
426.91Fat (grams)
14.8 gSat. Fat (grams)
8.43 gCarbs (grams)
59.53 gFiber (grams)
13.25 gSugar (grams)
16.41 gProtein (grams)
20.8 gSodium (milligrams)
420.13 mgCholesterol (grams)
40.87 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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