30-Minute Tuscan White Bean Skillet

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet: This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner!

Let’s talk about those nights when you realize that you put off the grocery shopping (again), the fridge is empty (of course), and it’s time for dinner (NOW!).

Enter the Tuscan White Bean Skillet (and cue the chorus of angels).

You might remember this old Tuscan Chicken Skillet recipe — today’s vegetarian recipe is a riff off of that classic, and I can honestly tell you that I prefer it without the meat.
This vegetarian Tuscan white beans recipe is made from pantry staples for a quick weeknight dinner! It is another of our delicious bean recipes.

This skillet is so warm and comforting, with just enough variation in flavor and texture to keep every bite interesting.

My very favorite thing about this bean dish is that it is made from stuff I (almost always) have lying around the house. In particular, I’m talking about onions, canned white beans, diced tomatoes, artichoke hearts, and sun-dried tomatoes.

The only thing I might not have is mushrooms, which I just leave out. Sometimes I have some kale in the fridge that needs to be used up, so I’ll give it a rough chop and add it in, too.

How to Make this Tuscan White Bean Skillet Recipe

First, prepare your ingredients. Just look at the variety of colors and flavors in this dish!

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Heat one tablespoon of the oil in a 10-inch or 12-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with the remaining mushrooms.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Add the remaining tablespoon of oil to the pan; add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot.This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Return the mushrooms to the pan and cook for another minute or two to warm them up.

Garnish with chopped parsley.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Here is a zoomed in photo that shows this dish in beautiful detail. This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

I love skillet recipes like this one that are made in one pan. Press the easy button and make this delicious meal!

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner! Another one of our delicious bean dinner recipes.

Serve with plenty of crusty bread.

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner! The Tuscan beans are delicious!

Is your mouth watering yet?

I also always keep a bag of sliced sourdough or crusty bread in my freezer for bread emergencies.

When you make this Tuscan white bean skillet you are definitely going to want some bread to soak up all that goodness!

I throw the frozen bread right into my amazing counter-top oven and in a few minutes it’s ready for duty.

This vegetarian skillet bean dinner is made from pantry staples for a quick weeknight dinner!

To serve it up, just scoop a serving into a bowl and serve with toasted bread. Use a spoon to push all the tender beans, tomatoes, mushrooms, and artichokes onto the crusty bread and dig in!

If I have leftovers of this bean dish, I freeze them flat in single-serving zipper-close baggies.

All I have to do for an easy lunch is defrost the baggy and toast a piece of bread. Doesn’t get much easier than that, right?

Recommended Products for this Recipe:

Lodge Cast Iron Skillet with Handle Holder, 12 In

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Tuscan White Bean Skillet Recipe

Here’s the Recipe!

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet with Tomatoes, Mushrooms, and Artichokes

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 8 ounces brown mushrooms, sliced
  • 1 1/2 cups diced yellow onion (about 1 large onion)
  • 3 cloves garlic, minced
  • 2/3 cup drained and chopped oil-packed sun dried tomatoes
  • 2 14.5 ounce cans fire-roasted diced tomatoes
  • 2 14.5 ounce cans drained and rinsed Cannelini beans
  • 14.5-ounce can quartered artichoke hearts, rinsed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • Parsley for garnish

Instructions

  1. Heat one tablespoon of the oil in a 10-inch or 12-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.
  2. Add the remaining tablespoon of oil to the pan; add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
  3. Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.
  4. Garnish with chopped parsley and serve with plenty of crusty bread.

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 264|Total Fat: 12g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 9g|Cholesterol: 0mg|Sodium: 539mg|Carbohydrates: 38g|Fiber: 13g|Sugar: 10g|Protein: 9g|

Nutrition information has been auto-calculated for your convenience.

Recommended Products

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Did you make this recipe?

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This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner!

October 18, 2016 | Last Updated on January 6, 2021 by Linda

24 thoughts on “30-Minute Tuscan White Bean Skillet”

  1. We cooked this on a coleman stove on a recent camping trip and it was wonderful! We skipped the mushrooms and used Trader Joes juliened dried tomatoes in oil and Trader Joes jarred roasted artichoke halves. We browned the onions in the oil from the jarred dried tomatoes and this added tons of flavor. It is now in the regular camping dinner rotation!

    Reply
  2. I really loved the flavors in this recipe! I used lightly herbed marinated artichoke heart, which I think added to the complexity of the taste. I would dial back the canned tomatoes a bit, at least by half a can, but that’s my personal preference. My husband thought it was perfect as is.

    Reply
  3. Thank you for this recipe. It has been in the regular rotation since I first prepared it. The only change I made to the recipe was swap out the artichokes for whole canned potatoes (in keeping with the pantry idea). I found that the artichokes tended to fall apart and the potatoes were something i could cut to a size that matched the other ingredients. We started calling this the “Tuscan Bean Stew” because we make it in a pot rather than a skillet. This is easy to prepare and full of flavor.

    Reply

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