Creamy Tuscan White Bean Skillet Recipe

If you’re craving something that’s both comforting and packed with vibrant flavors, this Creamy Tuscan White Bean Skillet Recipe is going to be your new favorite go-to. I absolutely love how this skillet meal comes together with simple pantry staples but yields something that feels really special and indulgent. It’s creamy, hearty, and loaded with sun-dried tomatoes, artichokes, and fresh herbs that make every bite sing.

Whether you’re making a quick weeknight dinner or looking to impress friends for a casual gathering, you’ll find that this recipe is super versatile and comes together in about 20 minutes. I used to struggle with dishes that were either bland or too complicated, but this one hits the perfect balance — a creamy sauce that just clings to the cannellini beans and veggies, creating a comforting, rustic experience you’ll want on repeat.

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Ingredients You’ll Need

Each ingredient in this Creamy Tuscan White Bean Skillet Recipe brings its own special something to the table, from earthy beans to fragrant herbs. Here’s what to look for when shopping — good quality makes a difference!

• Olive oil: Use a good extra virgin olive oil for the best flavor and silky texture.
• White onion: Adds sweetness and depth—don’t skip the sautéing step!
• Garlic cloves: Fresh garlic gives that unmistakable aroma and savory punch.
• Sun-dried tomatoes: Packed with concentrated tomato flavor, they lift the dish.
• Chopped artichokes: I prefer jarred for convenience, but canned works too; they add a lovely tang.
• Cannellini beans: Creamy white beans are the star protein and texture here.
• Tomato paste: This amps up the richness and balances the creaminess.
• Heavy cream: Essential for that silky finish—use full fat if possible.
• Vegetable stock: Provides savory depth without overpowering the delicate flavors.
• Spinach: Adds color, nutrients, and freshness that brighten the skillet.
• Hard cheese: Parmesan or pecorino, freshly grated, melts perfectly for extra umami.
• Fresh basil leaves: Just before serving, shredded basil brings a fragrant and herbaceous lift.
• Dried oregano and rosemary: Classic Mediterranean herbs that tie everything together.
• Salt and pepper: To taste—season well to highlight all the flavors.

Variations

I love that you can easily adapt this Creamy Tuscan White Bean Skillet Recipe to suit different tastes or dietary needs — it’s like a blank canvas that you can make your own.

• Vegan Version: I swapped the heavy cream for coconut cream once, and with nutritional yeast in place of cheese, it was just as luscious, plus a little zing from red pepper flakes made it exciting.
• Added Protein: For a heartier meal, I’ve tossed in some cooked chicken or sautéed sausage – it’s a great way to stretch the recipe if feeding hungry guests.
• Greens Switch-Up: Tried kale instead of spinach for a sturdier bite, just remember to cook it a bit longer.
• Spicy Twist: Adding a pinch of red pepper flakes really wakes up the flavor profile without overpowering the creaminess.

How to Make Creamy Tuscan White Bean Skillet Recipe

Step 1: Sauté the Aromatics to Build Flavor

Heat your olive oil over medium heat in a large skillet. Once shimmering, add the diced white onion and sauté for about 5-6 minutes until it becomes translucent and lightly golden — this sweetness is key to balancing the tangy ingredients later. Then toss in minced garlic, chopped artichokes, and sun-dried tomatoes, stirring them around for 2-3 minutes until everything smells heavenly and the garlic isn’t raw anymore. Pro tip: keep the heat moderate to avoid burning the garlic, which can turn bitter.

Step 2: Add Tomato Paste, Beans, and Herbs

Stir in the tomato paste thoroughly; this little step deepens the sauce’s flavor beautifully. Next, add your drained cannellini beans and pour in the vegetable stock, then sprinkle the dried oregano and rosemary over the mixture. Stir everything together and reduce the heat to low, allowing the sauce to gently simmer for about 5 minutes — this helps it thicken and meld those Mediterranean flavors in perfect harmony.

Step 3: Finish with Cream, Spinach, Cheese, and Basil

Pour in the heavy cream and give it a good stir to combine. Add the spinach and cook just until it wilts, usually around 5 minutes — don’t overcook, or it’ll lose that vibrant color and freshness. Finally, grate in your hard cheese and season with salt and pepper to taste. Right before serving, sprinkle shredded fresh basil on top; the aroma really lifts the whole dish. I like to leave the heat low at this stage so the cream doesn’t split.

How to Serve Creamy Tuscan White Bean Skillet Recipe

Garnishes

I love topping this dish with extra fresh basil and a little drizzle of good olive oil — it adds a beautiful finish and lightens up the creamy richness. Sometimes I’ll sprinkle a few chili flakes or some extra grated hard cheese just for that little extra oomph. If I’m feeling fancy, toasted pine nuts or crispy breadcrumbs can add a wonderful texture contrast.

Side Dishes

This skillet pairs beautifully with crusty artisan bread to soak up that luscious sauce. A simple green salad or roasted seasonal vegetables work great, too. For a heartier option, some garlic mashed potatoes or even creamy polenta would be lovely and keep everything cozy and tasty.

Creative Ways to Present

For a dinner party, I like to serve this recipe straight from a rustic cast iron skillet right at the table — it makes a beautiful centerpiece and keeps the dish warm. You could also spoon it over grilled bread slices for a more casual bruschetta style appetizer, or serve it alongside grilled meats for a Mediterranean-inspired feast that feels elegant yet approachable.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld overnight, making the dish taste even better the next day. Just give it a good stir before reheating so everything mixes back together smoothly.

Freezing

You can freeze this skillet meal, but I recommend skipping the fresh spinach and basil in the freezer batch. Freeze the creamy tomato-bean mixture in a sealed container for up to 2 months. When thawing, add fresh greens and herbs after reheating for best texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently so the cream doesn’t separate. If the sauce seems too thick, splash in a little vegetable stock or water to loosen it. You can also reheat in the microwave, but cover and stir every 30 seconds to keep it creamy and avoid hot spots.

FAQs

Final Thoughts

This Creamy Tuscan White Bean Skillet Recipe holds a special place in my cooking rotation because it’s so reliably delicious and satisfying, even on busy nights. I love how easily it comes together but still feels like a treat — plus, it’s great for leftovers and customizable to suit whatever you have in your fridge. If you’re looking for a new cozy, creamy, veggie-packed meal that’s bursting with Mediterranean flavor, I can’t recommend this one enough. Give it a try, and I bet it’ll become a family favorite at your house too!

Creamy Tuscan White Bean Skillet Recipe

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• Author: Lauren
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-5 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Tuscan/Italian
• Diet: Vegetarian

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Description

This Creamy Tuscan White Bean Skillet is a rich and flavorful one-pan dish featuring tender cannellini beans simmered in a luscious tomato and herb-infused cream sauce with sun-dried tomatoes, artichokes, and fresh spinach. Enhanced with hard cheese and fresh basil, it’s a comforting vegetarian meal perfect for a quick weeknight dinner.

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Ingredients

Units MUS Scale 1x2x3x

Vegetables and Aromatics

• 1 tbsp olive oil
• 1 white onion, diced
• 2 garlic cloves, minced
• 8 jarred sun-dried tomatoes, sliced
• 6 chopped jarred artichokes
• 75g spinach

Beans and Liquids

• 2 tins (400g each) cannellini beans, drained and rinsed
• 2 tbsp tomato paste
• 250ml vegetable stock
• 250ml heavy cream

Herbs and Seasonings

• 20g fresh basil leaves, shredded
• 1 tsp dried oregano
• 1 tsp dried rosemary
• Salt and pepper to taste

Cheese

• 20g hard cheese (such as Parmesan), grated

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Instructions

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced white onion and sauté for 5-6 minutes until the onion becomes soft and translucent. Then add the minced garlic, chopped artichokes, and sun-dried tomatoes, cooking for another 2-3 minutes to meld the flavors.
2. Add Tomato Paste and Beans: Stir in the tomato paste thoroughly to combine with the sautéed ingredients. Next, add the drained cannellini beans, vegetable stock, dried oregano, and dried rosemary. Stir well and bring the mixture to a gentle simmer.
3. Simmer Sauce: Let the sauce simmer gently until it thickens slightly and heats through, about 5-7 minutes. This allows the flavors to develop and the sauce to concentrate.
4. Add Cream and Spinach: Stir in the heavy cream and add the fresh spinach leaves. Continue cooking for about 5 minutes until the spinach wilts and incorporates into the sauce, making it creamy and vibrant.
5. Finish and Serve: Grate in the hard cheese and stir well to combine. Season the skillet generously with salt and pepper to taste. Just before serving, sprinkle the fresh shredded basil leaves over the top for freshness and aroma.

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Notes

• For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative and replace cheese with nutritional yeast or omit entirely.
• Add a pinch of red pepper flakes for a spicy kick if desired.
• For extra creaminess, fold in a scoop of soft cheese like ricotta or cream cheese at the end of cooking.

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Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 5g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 45mg