This vegetarian Tuscan White Bean Skillet recipe 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 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!
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.
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.
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.
Garnish with chopped parsley.
Here is a zoomed in photo that shows this dish in beautiful detail. 
I love skillet recipes like this one that are made in one pan. Press the easy button and make this delicious meal!
Serve with plenty of crusty bread.
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.
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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Here’s the Recipe!
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!
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
- 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.
- 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.
- 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.
- Garnish with chopped parsley and serve with plenty of crusty bread.
Recommended Products
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 264Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 539mgCarbohydrates 38gFiber 13gSugar 10gProtein 9g
Nutrition information has been auto-calculated for your convenience.
Comments
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.
I made this the other day and loved it. My husband, not a vegetarian or a bean lover would have eaten the whole panful if I hadn’t taken some out for myself first! Personally, I was stunned, to say the least. I did leave out the artichokes, however. The only reason was that I wasn’t sure if it’s supposed to be the marinated kind you usually get in a jar–I almost always have those on hand. Or was I supposed to use the kind that’s packed in water. Has anyone tried either of those? I’d appreciate it if you could give me a bit of advice concerning which is better for this recipe. But even without them it was over the top awesome!!! Thanks for a quick, healthy and, most importantly, great tasting meal. And cheap to make too.. What more could anyone want?
Hi Linda,
I use the non-marinated artichokes packed in water.
– Linda
This looks simply delicious! Love that you used fire roasted tomatoes (why don’t they get more press?) and keep a loaf of crusty bread on hand. Can’t wait to make this tomorrow.
Made this last evening. If you are a Daniel faster, just omit the sugar and the bread. My husband and I enjoyed this. Will definitely make this again. Thanks for sharing!
Hi Michelle,
I’m glad you enjoyed it!
– Linda
While the recipe was as good as everyone commented, it resembled and tasted a lot like spaghetti/pasta sauce with beans. I think I will omit or heavily reduce the italian seasonings next time. The consistency was great and the mushrooms were a great addition!
Really Good. Today is my second time making this skillet. I’m adding some cornmeal to soak in all the juices and making a kind of “grown up sloppy joe”.
Probably good as is, but we threw a quarter pound of hot breakfast sausage in it and it was baller.
This is a life saver dish when you have nothng left in your fridge. What do you think about using chickpea instead of beans? Actually, I have boiled Chickpea in my fridge. 😉
Been sitting on this recipe for a few months. Made it tonight for my vegetarian wife. Big dinnertime hit.
Looks awesome. Avoiding bread so going to serve over polenta. Thanks!
When do the ĺ put the mushrooms back in?
Fixed!
This was REALLY good. The step to add the mushrooms back in at the end was omitted, so be sure to include them. Excellent and filling meal!
Are you supposed to drain the diced tomatoes before you put them in?
Holy crap, this is delicious! Thanks for such a simple, fast and most importantly, delicious recipe!
I’m so glad you like it! It’s definitely on my regular rotation 🙂