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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
