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+ servings
Large Tuscan white bean skillet, ready to serve.
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4.89 from 35 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!

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.

Video

Notes

Use fire-roasted diced tomatoes for an added kick of flavor!

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!