This post contains affiliate links. Please see our disclosure policy.
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!
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.
More White Bean Recipes
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.
You can also FOLLOW me on PINTEREST, INSTAGRAM, and FACEBOOK for more great recipes and ideas!
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I dumped all the liquid from the beans and artichokes into my skillet. Oh no! So I decided to add half a bag of TJ’s Matilda Corta Pasta and another can of water. Turned out yummy! Next time I will add some pepper flakes.
Delicious! Truly a 30 minute meal with most ingredients from a can, only need to cut onion, garlic, and kale. Fully satisfying to create and enjoy.
Delicious and easy!
Loved this so much! Thank you for the recipe!!
Yay, so happy it was a winner for you!
Delish!!
So happy it was a hit!
I had saved this recipe some time ago and finally made it tonight. It was so delicious, easy…and healthy!! My husband and our boys loved it! This will now be in our rotation, and I know it is going to be family favorite. Thank you!
So happy to hear this! Thank you for taking the time to leave this review!
Super quick and easy dinner. I used spinach and added a little shredded Parmesan cheese to the top when I plated it. I think next time I will cut back the herbs a little bit since I thought they were a little strong but it is a great meatless dinner option that can be modified in all kinds of ways.
I made this tonight for dinner, I added some things I had leftover,such as chick peas, broccoli and I had leftover chicken so I added that, kept all the other ingredients the same. It was so delicious! Thank you
Followed the recipe with the suggested additions of red wine vinegar and sprinkled feta cheese, and placed a large helping on 1/2 of a baked potato. Accompanied it with homemade baked pita chips sprinkled with olive oil and Za’tar. Really delicious!
This was absolutely delicious. I used fresh kale from my garden!
That sounds amazing! So glad you liked it!
Wow! That was so good. I just needed something quick to cook with the few ingredients I had on hand. It came together fast and I was not expecting it to be so tasty. Served with some orzo and I can’t stop eating it. Thanks so much for sharing. This is a keeper!
So happy you enjoyed this skillet! Thank you for taking the time to leave a review. I love the idea of this with orzo. 🙂