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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.
Love this recipe! I change it up depending on what’s on hand – almost never use sundried tomatoes (nothing against them), and sometimes add Beyond sausage, always double or triple the kale and it’s always delicious. Thanks so much for a trusty recipe that even a horrible cook can’t mess up.
I am so glad this works for you, Holly, and I love the idea of adding Beyond sausage! They have so many great products. Thank you for leaving a review!
Delish! I made this with cranberry beans, sprinkled w feta cheese and served w oiled sourdough bread. Very satisfying and WW friendly I might add. 🙂
We added Andouille pecan smoked sausage and subbed baby spinach for the kale. Outstanding dish and the leftovers will be even better!
That sounds delicious! Thank you for leaving this review!
Simple and delicious. I just used 2 tsp of Italian seasoning in place of oregano and thyme, fire roasted tomatoes for extra flavor. Served with a squeeze of lime juice, crumbled feta, and a dollop of tzatziki. Will definitely be making again!
Those adds sound delicious, Viviane, thank you for sharing and thank you for leaving this review!
Enjoyed this recipe this evening. It tasted so healthy! I sautéed a few shrimp at the start and then added them to your finished recipes. Nice combination.
That sounds delicious! Thank you so much for the idea!
Delicious… So flavorful… Will definitely make again
My daughter made this for me after my heart surgery 2 years ago. It was about the only thing I would eat because I didn’t have an appetite. I loved it & still do. Now I am making it for my sister after her surgery. She doesn’t have an appetite like me after surgery. She loves beans so I am hoping she will love this!
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.