creamy tuscan white bean skillet recipe

Written ByJenny Smyth Posted on
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The Best creamy tuscan white bean skillet recipe

I’ve been making this creamy Tuscan white bean skillet recipe for my family for years, and it’s always a hit. The combination of tender white beans, rich and creamy sauce, and the subtle flavor of garlic is a perfect blend that never fails to please.

My kids love it because it’s a comforting and familiar meal that feels like a hug in a bowl. As a busy mom, I appreciate how easy it is to make – just throw all the ingredients in one skillet and let the magic happen.

And the best part? It’s packed with protein and fiber from the beans, making it a nutritious option for our family dinners.

Plus, it’s incredibly versatile – we’ve served it with crusty bread for a hearty snack, or as a side dish at family gatherings. Where did this recipe come from?

I’m not entirely sure, but I think I got it from an old cookbook my mom used to make when I was growing up. Either way, it’s become a staple in our household and one that I’m happy to share with all of you.

Creamy Tuscan White Bean Skillet

4.9 from 1645 votes

This creamy Tuscan white bean skillet is a hearty and flavorful one-pan meal. White beans are simmered in a rich sauce with sun-dried tomatoes, spinach, and Parmesan cheese.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Skillet

2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
1 cup vegetable broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
3 cups fresh spinach
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

👨‍🍳Directions

1Heat the olive oil in a large skillet over medium heat.
2Add the diced onion and cook for 4 to 5 minutes until softened and translucent.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the chopped sun-dried tomatoes and drained cannellini beans to the skillet.
5Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat.
6Cook for 5 minutes, stirring occasionally, until the beans are heated through.
7Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, and dried oregano.
8If using, add the red pepper flakes.
9Cook for 3 to 4 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.
10Add the fresh spinach to the skillet in handfuls, stirring gently until each batch wilts.
11Continue cooking for 2 to 3 minutes until the spinach is fully wilted and the sauce is creamy.
12Season with salt and black pepper to taste.
Serve hot.

🔧Equipment

Large skillet
Wooden spoon
Measuring cups and spoons
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 750mg🌾Total Carbs: 42g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 16g

📝Notes

For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. Serve with crusty bread or over cooked pasta for a more substantial meal.

Watch Video Of How Creamy Tuscan White Bean Skillet Works

One of my favorite things about this creamy Tuscan white bean skillet recipe is how well it stores – leftovers are just as delicious reheated in the microwave or oven, making it perfect for meal prep or packing lunches for school/work.

Another great thing about this recipe is its versatility – serve it hot over rice or pasta for an easy weeknight dinner, or let it cool completely before refrigerating or freezing for later use.

❓ Frequently Asked Questions About Creamy Tuscan White Bean Skillet

1. What type of beans are best suited for this recipe?

The best type of beans for this recipe are cannellini or Great Northern beans. They have a creamy texture and mild flavor that pairs perfectly with the other ingredients. If you can’t find these types of beans, you can also use other white beans like navy or lima beans as a substitute.

2. Can I use canned beans instead of cooking dried beans?

Yes, you can use canned beans as a substitute if you’re short on time. Just be aware that canned beans may contain added salt and preservatives, so be sure to check the label before using them.

3. How do I prevent the sauce from becoming too thick?

To prevent the sauce from becoming too thick, be sure to add enough liquid (such as broth or water) to cover the beans and vegetables. You can also add a little bit of cream or milk if you prefer a creamier sauce.

4. Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing all the ingredients ahead of time and then assembling and cooking the skillet when you’re ready to serve.

5. How long does this recipe take to cook?

This recipe takes approximately 30-40 minutes to cook, depending on your stovetop speed and how quickly your vegetables cook down.

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