Tuscan White Bean Skillet

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14 oz) can artichoke hearts, drained and quartered
• ½ cup sun-dried tomatoes, chopped
• 1 tsp dried oregano
• ¼ tsp crushed red pepper flakes
• 2 cups chopped kale or baby spinach
• ½ cup vegetable broth
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Sauté aromatics — Heat olive oil in a large skillet over medium heat. Add the onion and cook 4–5 minutes until softened. Add the garlic and cook 1 more minute until fragrant.
2. Add beans and vegetables — Stir in cannellini beans, artichoke hearts, sun-dried tomatoes, oregano, and red pepper flakes. Cook 3–4 minutes.
3. Add liquid — Pour in vegetable broth and heavy cream. Stir to combine and bring to a gentle simmer.
4. Wilt the greens — Add kale and stir until wilted, about 2–3 minutes.
5. Finish and serve — Stir in Parmesan, season with salt and pepper, and serve hot. Great with crusty bread or over pasta.

Notes

• Kale vs. spinach — Substitute spinach for a milder flavor.
• Vegan option — Omit heavy cream (use coconut milk or extra broth) and skip the Parmesan.
• Sun-dried tomatoes — Those packed in oil add more richness; pat them dry before using.
• Leftovers — Keep well in the fridge for 3 days; add a splash of broth when reheating.

Nutrition (per serving)

Tags: #recipe #italian #vegetarian #beans #skilletdinner #tuscan