Go Back
+ servings
Cast iron pan full of a Tuscan white bean skillet dish, ready to serve.
Print Pin Recipe
4.8 from 72 votes

Tuscan White Bean Skillet

Spice up your meatless dinner routine with this easy Tuscan white bean skillet. Ready in under 30 minutes, perfect with a crusty loaf of bread!


  • 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.



  • 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 Estimate

Calories: 383.89kcal, Carbohydrates: 52.46g, Protein: 16.38g, Fat: 15.08g, Saturated Fat: 1.83g, Sodium: 1057.16mg, Potassium: 431.85mg, Fiber: 14.67g, Sugar: 4.62g, Vitamin A: 4962.21IU, Vitamin C: 80.6mg, Calcium: 260.13mg, Iron: 7.35mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!