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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
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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.
I can not say enough good things about this recipe. Although I did add a little red pepper flakes and I subbed the Kale for spinach this recipe was a hit! My husband was skeptical with it having no meat (I am trying to go meatless more during the week) I tried to be sneaky but he noticed lol and he LOVED it. Picked up a loaf of sourdough bread sliced it up and put it in the oven served warmed under the skillet dinner and it was so delicious. Awesome job on this recipe I look forward to trying more from you! Looking forward to the leftovers for dinner tonight.
I am SO happy to hear that! (They always notice, don’t they, LOL?) Thank you so much for sharing this review, Jaylyn, and I’m so glad it was a hit for you!
I am making this tonight. What is the serving size?
I usually divide the skillet into ~four portions and I’d estimate each is a heaping cup – though of course the size varies depending on whether it’s for my littlest or my biggest. 🙂 I hope you like it!
Would this freeze well as leftovers?
Yes! I sometimes freeze individual portions for lunches. Works beautifully!
Delicious, healthy and filling. Almost like a pasta dish without the guilt. I followed the recipe exactly. Topped it with fresh grated Parmesan. I’d definitely make it again. Thanks!
Terrific, Jaime, I’m so glad it was a hit. Thank you so much for leaving a review!
Trying this tonight with white fish.
This was a quick, delicious meal! I did swap spinach for the kale, added red pepper flakes and 2 cans of diced tomatoes and omitted the sun dried tomatoes since I didn’t have any.
Dos this freezer well? It looks awesome, but I’m cooking for one right now. Thanks!
Hi Jen – yes! I sometimes freeze extra portions in single-serve bags, then defrost in the microwave. Makes a great lunch!
What a delicious recipe! A great way to eat vegan for a meal.
This was delicious! Made it tonight & cant wait to eat the left overs tomorrow. I did increase the kale & added red pepper flakes. It went really well with the sun dried tomato & Parmesan sourdough bread I had just made. This will be a regular.
Could you offer a suggestion for a substitute for the artichokes? Not a favourite.
Thanks!
I would just leave them out – it will still have a ton of flavor!
I loved this recipe.. My kiddos not so much. But I will be making it again
This was absolutely delicious!
My vegetarian husband I really enjoyed it and I will definitely be making it again!
Thank you!
Didn’t use crusty bread because I’m trying not eat carbs but it was great without.