Creamy Tuscan White Bean Skillet
A rich and flavorful creamy Tuscan white bean skillet featuring tender white beans, sun-dried tomatoes, garlic, and spinach in a luscious creamy sauce. Perfect for a comforting vegetarian meal served with crusty bread or over pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1/2 cup sun-dried tomatoes, chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
1 cup vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
4 cups fresh baby spinach
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil
Instructions
Heat olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet and sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
Add the drained and rinsed cannellini beans to the skillet and stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Add the dried Italian seasoning, crushed red pepper flakes, salt, and freshly ground black pepper. Stir well.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and incorporated into the sauce.
Remove the skillet from heat and stir in the chopped fresh basil.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the creamy Tuscan white bean skillet warm, garnished with extra Parmesan cheese if desired.