Creamy Tuscan White Bean Skillet – Rich, Rustic Italian
This Creamy Tuscan White Bean Skillet is a one-pan vegetarian dish packed with flavor and nutrition.It combines cannellini beans, garlic, spinach, and sun-dried tomatoes in a creamy herb sauce.A portion of the beans is blended to naturally thicken the dish without cream.It is quick to prepare and perfect for weeknight dinners.The flavor profile is rich, savory, and slightly tangy from tomatoes.It is served hot with bread, rice, or pasta for a complete meal.
Ingredients
- 2 cups cannellini beans (cooked or canned, drained)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup vegetable broth
- 1/2 cup coconut milk or cream (optional for richness)
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and sauté until soft and translucent.
- Stir in garlic and cook until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes.
- Mix in cannellini beans and vegetable broth.
- Mash a portion of beans slightly to create creaminess.
- Add spinach and cook until wilted.
- Stir in coconut milk, seasoning, and lemon juice.
- Simmer for 5 minutes until thick and creamy.
- Garnish with fresh basil and serve warm.
Notes
- Cannellini beans give the best creamy texture.
- Blending part of the beans enhances thickness naturally.
- Sun-dried tomatoes add deep umami flavor.
- Coconut milk is optional but improves richness.
- Fresh spinach wilts quickly—add at the end.
- Lemon juice balances creaminess with acidity.
- Works well for meal prep and reheating.
- Can be made fully vegan without modifications.