Tuscan White Bean Skillet
A creamy, garlicky Tuscan white bean dish with sun-dried tomatoes and spinach, perfect for a cozy and satisfying meal.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese (optional for extra richness)
- 1 tsp Italian seasoning
- 2 cups fresh spinach
- Salt and pepper to taste
- Juice of 1/2 lemon (for brightness)
- Fresh basil or parsley for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Add sun-dried tomatoes and beans: Stir in the chopped sun-dried tomatoes and drained white beans. Cook for another 2 minutes, allowing the flavors to blend.
- Pour in broth and season: Add the vegetable or chicken broth, Italian seasoning, salt, and pepper. Let simmer for 5 minutes, allowing the beans to absorb the flavors.
- Make it creamy: Reduce the heat to low and stir in the heavy cream (or coconut milk). Let the sauce thicken slightly, about 3-4 minutes.
- Add spinach and Parmesan: Stir in the fresh spinach and Parmesan cheese, cooking until the spinach wilts and the cheese melts into the sauce.
- Finish with lemon juice: Squeeze in fresh lemon juice to enhance the flavors. Adjust seasoning as needed.
- Serve: Garnish with fresh basil or parsley and serve warm with crusty bread, pasta, or rice.
Notes
- Make it dairy-free: Use coconut milk instead of heavy cream and skip the Parmesan.
- Add protein: Stir in cooked chicken, shrimp, or sausage for extra heartiness.