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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.
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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.
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.
Super good!! Thank you so much for this recipe!!
Are the artichokes packed in oil or water?
They’re typically packed in water, with a little salt and citric acid added for preservation!
I NEVER go back and rate recipes I find on blogs through Pinterest, but this recipe deserves all the praise! My partner and I have been on the hunt for some more meat-free recipes and this one was a gold mine. It’s super fast, super easy, very filling, and leaves plenty of leftovers for the next day when shared between two people! I was also blown away by how FLAVORFUL this meal was!! This will definitely become a regular in our meal rotation. Thank you! 🙂
So easy and SO tasty!! This is for sure going into the regular rotation! Thanks so much for the recipe!
It turned out great. Main course with a nice loaf of rustic bread. Next time, I’ll add 1/2 cup of water with the tomatoes. I’ll also double the kale. Fantastic recipe!
This was a hit at my house! I live in a house full of carnivores so I added a pound of ground beef to it, but I would love it just the same without. It will be going into the rotation.
Super easy and delicious!!
Wonderful, Megan, thanks for the review!
Really enjoyed this, we’re not vegetarian so had it as a side dish with chicken. I’m already looking forward to the leftovers for lunch tomorrow with some bread. Really delicious easy option for a side or a vegan meal! I’ll be making this for my veggie/vegan friends for sure!!
That’s fantastic, Fee, so glad you enjoyed it! Thank you so much for taking the time to leave this review and including helpful serving suggestions!
This was easy and delicious! Thank you for posting!
So glad you enjoyed it! Thank you for taking the time to leave this review!
During this time it is hard to get the Canelli beans what other beings could I substitute thank you.Also going to try it with frozen kale. This has become a family favorite
Hi Julie, I think this would also be good with great Northern beans or navy beans, or red kidney in a pinch! I feel you on the substitutions, I know I am doing the same mental wrestling every time I contemplate dinner right now. So glad you enjoy this recipe, and if it turns out well for you with any of those or other alternatives, please do let us know, because I’m very sure others are dealing with the same. Stay well.