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, you’ll also enjoy this simple and tasty Tuscan Chickpea Stew!
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 Tuscan White Bean Skillet 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 from time to time! You can read a little about why in this round-up of favorite meatless meals.
Tuscan White Bean Skillet: What you’ll need
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
- 1 can artichoke hearts
- 1 can diced tomatoes (fire-roasted for bonus flavor!)
- sun-dried tomatoes
- kale (or sub spinach)
- yellow onion
- 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.
So highly recommend eating it out of bowls with crusty slices of bread. I’ve just been picking up loaves of sourdough at TJs. Slice, brush with a tiny bit of olive oil, and toast the slices quickly in the oven or on the grill. Heaven!
You don’t even need to feel bad eating seconds! There’s nothing bad in here, and lots of protein and veg.
I’ve made this skillet, no joke, FIVE TIMES in the past month and a half. It’s a great, filling meatless option, and with my step-kids around I am always looking for those! Also, I wanted very much to find time to take pictures to share on the blog, and that kept being difficult. #momlife
I’m trying something new here and including step-by-step photos below the recipe card, so it’s quick and easy to get to the card if you’re just looking to cook right away, but there’s a lot more visual guidance down there if you want it! Let me know if you like this approach – or don’t, or don’t care! Ha!
More Quick and Easy Skillet Recipes
- Honey Mustard Chicken Skillet
- Kicked-Up Skillet Black Beans (perfect for tacos, burritos, and more!)
- Crispy Potato and Eggs Breakfast Skillet
- Balsamic Cranberry Chicken Skillet
- Chimichurri Chicken Asparagus Skillet
- Brown Butter Sage Skillet Chicken
If you try this Tuscan White Bean Skillet or any other recipe on the blog, please rate it and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Tuscan White Bean Skillet
- 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
- 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.
Step by step photos
Looking for a little more guidance on how to make this happen? Take a peek at the step by step photos and instructions below.
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. You’re done! Get excited! Dive in with some bowls and a loaf of crusty bread!