Creamy Tuscan White Bean Skillet
This creamy Tuscan white bean skillet comes together in one pan in under 30 minutes using pantry-friendly ingredients like cannellini beans, sun-dried tomatoes, artichoke hearts, and a luscious cream sauce that tastes like it took hours to make.
Equipment
- Large skillet or cast iron pan - 12-inch / 30 cm recommended
- Wooden spoon or silicone spatula
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Can opener
- Colander - for draining and rinsing beans
- Box grater or microplane - for grating Parmesan
- Ladle - for serving
Ingredients
- 2 tbsp olive oil - 30 ml, from the sun-dried tomato jar works great
- 1 yellow onion - medium, finely diced
- 6 cloves garlic - minced
- 1/2 cup sun-dried tomatoes packed in oil - 75 g, roughly chopped
- 1 cup marinated artichoke hearts - 170 g, drained and roughly chopped
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes - optional
- Salt - to taste
- black pepper - to taste
- 2 cans cannellini beans - 15 oz / 425 g each, drained and rinsed
- 1/2 cup vegetable broth - 120 ml, or chicken broth
- 3/4 cup heavy cream - 180 ml
- 1/2 cup Parmesan cheese - 50 g, freshly grated, plus more for serving
- 3 cups baby spinach - 90 g, fresh
- 1/4 cup fresh basil - thinly sliced, for garnish
Instructions
- Dice onion, mince garlic, chop sun-dried tomatoes and artichoke hearts, drain and rinse beans, and grate Parmesan.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until translucent, then add garlic and cook 1 minute until fragrant.
- Add chopped sun-dried tomatoes and artichoke hearts, stirring to combine. Cook 2-3 minutes until heated through.
- Sprinkle with Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Toast spices for 30 seconds.
- Add drained cannellini beans and vegetable broth, stir to combine. Bring to a simmer, then reduce heat, cover, and cook 8-10 minutes.
- Remove lid, reduce heat to low, and stir in heavy cream and grated Parmesan until smooth and velvety. Simmer 3-5 minutes until sauce thickens.
- Add spinach in batches, stirring until wilted but still bright green, about 1-2 minutes. Adjust seasoning to taste.
- Remove from heat, scatter fresh basil over top, and add extra Parmesan if desired. Serve immediately from the skillet.
Notes
- Don't skip toasting the spices for 30 seconds in the warm oil. This simple step activates their essential oils and intensifies the flavor of the entire dish.
- Use oil-packed sun-dried tomatoes for the best flavor. The oil they're stored in is infused with concentrated tomato flavor and works perfectly for sautéing the aromatics.
- Rinse canned beans thoroughly to remove excess sodium and the starchy canning liquid that can make the sauce taste flat or tinny.
- Always grate Parmesan fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting into the cream sauce.
- Add spinach in batches to ensure it wilts evenly without overcooking. Overcooked spinach turns dark and slightly bitter.
- This dish stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors deepen overnight and leftovers often taste even better.
- To freeze, cool completely and store in a freezer-safe container for up to 3 months. The sauce may separate slightly when thawed but will come back together with gentle reheating.
- To reheat on the stovetop, place leftovers in a skillet over medium-low heat and add a splash of vegetable broth or water to loosen the sauce.
- For a vegan version, swap heavy cream for full-fat coconut milk or oat cream, and replace Parmesan with nutritional yeast or plant-based hard cheese.
- Add cooked Italian sausage, shredded rotisserie chicken, or sautéed shrimp in the final few minutes for a heartier protein-packed version.