creamy tuscan white bean skillet
Looking for a delicious and easy meal? Try this creamy Tuscan white bean skillet recipe—packed with flavor, healthy, and perfect for any night of the week!
Ingredients
Main Ingredients
White Beans (Cannellini, Navy, or Great Northern) – 2 cans (15 oz each), drained and rinsed. These beans are the heart of the dish, providing plant-based protein and fiber. They also help create that rich, creamy texture when combined with the sauce.
Fresh Spinach – 4 cups (about 1 large bunch). Packed with iron and vitamins, spinach adds both nutrition and vibrant color.
Sun-Dried Tomatoes – 1/2 cup, chopped. These provide a tangy, slightly sweet flavor that pairs perfectly with the beans and cream.
Olive Oil – 2 tbsp. A good quality olive oil will enhance the dish's richness and provide a nice base for sautéing.
Garlic – 4 cloves, minced. Fresh garlic adds that unmistakable savory depth.
Yellow Onion – 1 medium, chopped. Onion brings sweetness and depth to the dish, balancing the savory flavors.
Italian Seasoning – 1 tsp. A fragrant mix of basil, oregano, and thyme, this seasoning captures all the delicious Tuscan flavors we’re after.
Vegetable Broth – 1 cup. This adds moisture and a savory base to the sauce, helping everything come together beautifully.
Coconut Milk (or Cashew Cream) – 1/2 cup. For that rich and creamy texture without the dairy, this ingredient takes the dish to the next level.
Lemon Juice – 1 tbsp. A touch of fresh lemon juice brightens the whole dish and balances the richness.
Optional Add-ins
- Parmesan Dairy-Free or Regular – For a finishing touch, sprinkle some parmesan on top for extra flavor and texture.
- Red Pepper Flakes – If you like a bit of spice a pinch of red pepper flakes can bring a nice kick to this cozy skillet.
Instructions
Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chopped onion and cook for about 3-4 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Add the Beans and Sun-Dried Tomatoes
- Stir in the drained and rinsed white beans and sun-dried tomatoes. Let them cook together for about 3-4 minutes, allowing the flavors to meld. The beans will begin to warm through and absorb some of that garlicky goodness.
Pour in the Broth and Coconut Milk
- Add the vegetable broth and coconut milk to the skillet, stirring to combine. Bring the mixture to a gentle simmer. This is where the creamy magic happens! The coconut milk adds a rich, velvety texture that complements the beans perfectly.
Season and Simmer
Sprinkle in Italian seasoning, a pinch of salt, and some freshly ground black pepper to taste. Stir everything well and let the skillet simmer for about 5-7 minutes. This will allow the flavors to develop and the broth to thicken slightly.
Add the Spinach
- Gently fold in the fresh spinach and cook for another 2-3 minutes, until the spinach wilts down and blends into the creamy mixture. If you’re using kale, give it a few extra minutes to soften.
Finish with Lemon Juice
- Just before serving, stir in lemon juice to brighten the dish and add a burst of fresh flavor. Taste and adjust seasoning as needed—sometimes a little extra salt or pepper can make all the difference!
Serve and Enjoy
- Serve your creamy skillet hot, topped with a sprinkle of parmesan (dairy-free or regular) and a pinch of red pepper flakes if you like a little heat. This dish pairs beautifully with crusty bread or over a bed of rice or quinoa for an even heartier meal.
Notes
- Calories: 350
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 8g
- Sugar: 3g
- Protein: 12g
- Sodium: 600mg
- Cholesterol: 0mg
- Calcium: 150mg
- Iron: 4mg