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Creamy Tuscan White Bean Skillet Recipe

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A cozy, creamy Tuscan-inspired white bean skillet with tender beans, sun-dried tomatoes, garlic, spinach, and a rich Parmesan cream sauce. This satisfying vegetarian dish is perfect for a quick weeknight dinner served with crusty bread.

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Salt and freshly ground black pepper, to taste
  • Fresh basil, for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
  2. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
  3. Stir in the Italian seasoning and crushed red pepper flakes, if using.
  4. Add the drained and rinsed cannellini beans and vegetable broth. Stir gently and bring to a simmer.
  5. Reduce the heat to medium-low and pour in the heavy cream. Simmer gently for 3 to 5 minutes, allowing the sauce to thicken slightly.
  6. Stir in the grated Parmesan cheese until melted and incorporated into the creamy sauce.
  7. Add the baby spinach and cook for 1 to 2 minutes, stirring gently, until wilted.
  8. Season with salt and freshly ground black pepper to taste. For a thicker consistency, lightly mash a few beans into the sauce.
  9. Remove from the heat, garnish with fresh basil, and serve warm with crusty bread, rice, or pasta.

Notes

  • This is an estimated adaptation inspired by the linked Allrecipes dish, not a verified transcription of the original recipe.
  • Substitute great northern beans or butter beans for cannellini beans if desired.
  • For a lighter version, replace heavy cream with half-and-half, although the sauce will be less rich.
  • For a thicker sauce, mash a small portion of the beans directly in the skillet.
  • Use freshly grated Parmesan for the smoothest sauce. Choose vegetarian-certified Parmesan-style cheese if strictly vegetarian.
  • Serve with toasted sourdough, garlic bread, pasta, or steamed rice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable broth or water.
  • Nutrition information is estimated and excludes optional bread or other side dishes.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-tuscan-white-bean-skillet-recipe/