Tuscan White Bean Skillet
Spice up your dinner routine with this easy Tuscan White Bean Skillet. Ready in under 30 minutes, perfect with a crusty loaf of bread! A delicious, easy dinner recipe that happens to be casually vegan.
If you enjoy this meal, try my simple and tasty Tuscan chickpea stew next!
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I originally published this post on June 21, 2019. I have updated it with new photos and additional frequently asked questions; the recipe is unchanged.
I definitely have a thing for skillet meals. Something about being able to just throw everything in there and be done! Plus, the very word “skillet” conjures up something tasty to me – a meal that’s probably hearty, classic, and easy to make.
Needless to say, this simple white bean skillet chock full of Tuscan flavors checks all those boxes. And a few more for good measure. The dish also happens to be healthy and casually vegan. Like, low-key vegan. It’s not trying or going out of its way to be, it just conveniently works out that way. That’s how we like to roll here! You can read a little about why in this round-up of favorite meatless meals.
Ingredients & Common Substitutions
So, what makes this skillet so great and flavorful? As with all the best meals, it’s just a bunch of fantastic ingredients brought together in a simple, delicious way.
Your shopping list:
- 2 cans white Cannellini beans. Cannellini beans are a large Italian bean that work beautifully in any recipe that calls simply for “white beans.” They maintain a hearty, creamy texture when cooked. Great northern or white navy beans work well as substitutes.
- 1 can artichoke hearts.
- 1 can diced tomatoes – fire-roasted for bonus flavor!
- sun-dried tomatoes – I usually buy the oil-packed kind that is sold in a jar, but the fully dried ones work, as well; they will rehydrate partially as they cook in the skillet.
- kale – or substitute spinach, Swiss chard, or another leafy green.
- yellow onion – can substitute a white onion, sweet onion, or shallots.
- garlic.
- dried oregano, thyme, salt & pepper.
From there, it’s so easy to make. Literally one skillet, throw it all in, cook for awhile, and you’re done.
How To Make It
Chop a large yellow onion. Warm olive oil in a large skillet, and sauté the onions in it over medium or medium-high heat.
Add chopped garlic and sun-dried tomatoes. See!? It’s already looking colorful and pretty!
Quickly add in the drained beans, diced tomatoes with their liquid, artichoke hearts, oregano, and thyme.
Stir everything in, cover it up, and let it cook for about 8 minutes. This will soften the beans, reduce the liquid from the tomatoes, and bring out all the flavor.
Take off the lid, stir in the kale, let it wilt, and season with salt and pepper. Get excited! Dive in with some bowls and a loaf of crusty bread!
You don’t even need to feel bad eating seconds! There’s nothing bad in here, and lots of protein and veg.
Serving Suggestions
Eat this out of bowls with crusty slices of bread. Try sourdough, a baguette, Italian bread, or make your own Dutch oven loaf. Breadsticks are lovely, as well.
For more of a crunch factor, take slices of bread, brush on both sides with a smidge of olive oil, and toast quickly in the oven, on a grill, or in a grill pan over medium-high heat. Heaven!
Storage and Reheating
- Store any leftovers in the fridge, tightly covered, for 3-4 days.
- You can also freeze portions for a quick emergency lunch! Freeze in an airtight container or zip-top bag, removing as much excess air as is possible. Defrost in the refrigerator overnight, then reheat as directed below.
- Reheat in the microwave on full power, or in a skillet over medium heat. If using a skillet, add a splash of water or broth while it warms up, to avoid sticking or drying out.
If you try this Tuscan White Bean Skillet, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Tuscan White Bean Skillet
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large onion diced (about 1 1/2 cups)
- 1/2 cup oil-packed sun-dried tomatoes drained and roughly chopped
- 4 cloves garlic minced
- 2 (14.5 oz) cans white Cannelini beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can artichoke hearts, drained and roughly chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cups kale chopped
- salt and pepper
Instructions
- Warm olive oil in a large skillet over medium heat until shimmering. Add onions and cook for 3-4 minutes, until slightly softened. Add sun-dried tomatoes and garlic and cook for an additional 60 seconds, until fragrant.
- Add beans, diced tomatoes, artichoke hearts, oregano, and thyme to the skillet. Stir to combine. Keep heat on medium, cover the pan, and cook for 8 minutes.
- Uncover the skillet and add the kale, stirring for 2-3 minutes, until it wilts. Season with salt and pepper to taste and serve.
Video
Notes
- Use fire-roasted diced tomatoes for an added kick of flavor.
- You can substitute spinach or another leafy green for the kale if desired.
102 Comments on “Tuscan White Bean Skillet”
I have made this several times; so easy and a hubby favorite! Has anyone used fresh artichoke?
This recipe turned out even more delicious than I thought it would! I did add a little slosh of red wine vinegar when I added the kale, and also topped it with some roasted acorn squash ant avocado to make it more filling. Overall was a fantastic dish and I look forward to eating the left overs!!
Just as easy as she described. Very tasty too. If you’re watching your sodium levels no need to add extra salt as the artichoke hearts are packed with salt. Also if you are oil free, use dried sun-dried tomatoes and omit the oil when cooking the onions.
This was not only a quick meal to make but it was delicious, filling and healthy. I added black olives to the recipe. Next time I plan on adding some crumbled feta cheese for some saltiness.
I LOVE this recipe so much! I don’t normally eat this healthy but OMG the beans are so creamy and the artichokes so crunchy. It’s loaded with flavor. This will be a family recipe of ours for years and years.
Added red and green bell pepper, finely chopped, and a bit of red pepper flakes. Absolutely delicious
This was an easy but delicious meal. Both my husband and I loved t! I added red pepper flakes and had grated Parmesan on the table to add if one chose, I will be making again very soon for us and to freeze for a friend who is having surgery.. this is a wonderful meal and adaptable meal!! Thank you for sharing!
Simply delicious!
Wow! We tend to eat a lot of meat in my family but wanted to try more bean recipes. I had my 8 year old make this, it was so easy and delicious! I follow weight watchers and it’s very low point!( 4pts for those who follow blue). My other 5 year old even loved it!
Thank you, I’ll be sure to make again and recommend!
That is so fabulous, Destiny! I can’t wait til my son is old enough to make dinner, woohoo! Thank you for leaving this kind and helpful review, and I’m so glad this recipe was a hit in your home.
This was fantastic! Only changes were adding 1/2c red wine after cooking the onions and garlic (added great flavor), and using an 800g can of “extra fine beans” (I think it is just the beans inside of string beans) instead of white beans.
So happy you enjoyed it, Mary, and thank you for taking the time to leave this helpful review! I love your tweaks!
Excellent, I will definitely make again and again . Thank you.
This look amazing. Can I substitute the tomatoes for something else? My family does not like them.
I would consider substituting with some red peppers, either fresh or roasted, or just leaving them out. Enjoy!
Made this last night and am enjoying it again today, just as good!! Probably my new favorite go-to when my meat n potatoes hubby is gone 🙂
I ate it over some crusty bread toasted with melted mozzarella and Parm. So so good!!
This skillet it delicious!! I’ve made it a few times already and today I decided to add 1 cup of uncooked orzo w/ 2 cups of vegetable broth and I doubled the spices just to make it a little more filling. The end result came out creamy and satisfying!
So I will admit up front, I am obsessed lately with Herbes De Provence 🙂 I skipped all the herbs in the recipe and used Herbes De Provence and and doubled the garlic & then offered crumbled Feta cheese at the table for sprinkling. Oh my gosh, what wonderful flavors and textures. I will definitely be making this again. Yum Yum!
So good! Made this for dinner tonight, subbed in spinach for kale, it was fantastic. Everybody went back for seconds. Will definitely make again
So happy to hear that! Thank you for taking the time to leave a review!
Delicious!!!! Easy crowd pleaser! I didn’t have kale so I used spinach and added some chopped asparagus from last nights dinner. Super filling and quick. Thanks for a new family favorite! Husband who is meat and potato guy loved it too. Winner!
Delicious! Perfect fuel recipe with just enough flavor to not be bored. Add a splash of your favorite hot sauce for an extra kick!
Too bland and not nearly filling enough, especially for physically active kids who need something far more substantial. One teen alone could have inhaled half of it in a sitting and still been hungry.
I ended up adding a few cups of shredded leftover rotisserie chicken, some oregano, some garlic salt and enough chicken broth to create a bit more sauce and it was all right — not great, but passable enough that I didn’t have to throw it out and make dinner all over again. If I’d done it from scratch and used the chicken as it was cooking — or better yet, used sausage, it would have all have been much better, had some decent flavor and been more substantial.
Sorry this wasn’t for you, Aline! Maybe it would have been helpful to double the recipe?
My daughter brought this skillet dish to our home. Delicious, flavorful, satisfying. Perfect meal! We did not add any cheese or meats as we wanted a low fat and vegetarian/vegan meal. We will make this again and again!
I made this tonight for dinner. My husband and I enjoyed it very much. I added italian chicken sausage & feta cheese. Great flavors! My kids however wouldn’t touch it because of the artichokes and tomato but their loss. So so good!!!
So happy to hear it was a success, Jessica! Those additions sound delicious!
Just made this tonight and loved it! We added slices of jalapeño/chees venison brats to the mix and it was SO good!
I love this recipe for getting more veggies in. Healthy AND delicious! My husband requested I make this one regularly, though we both agree that it is best fresh off the stove, and just not quite the same after a night in the fridge. I sprinkle on a little crumbled goat cheese when I heat up the leftovers. Sometimes I’ve used extra kale (to use up whatever I have on hand). I think this recipe is wonderfully forgiving with proportions/substitutes!