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 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 meal 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.
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, 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?
Here’s Your Recipe!
- 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
- 1 (14.5-ounce) can quartered artichoke hearts, rained
- 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
- Heat one tablespoon of the oil in a 10-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 saute 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.
Nutrition InformationYield 4
Amount Per Serving Calories 289 Total Fat 12g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 9g Cholesterol 0mg Sodium 460mg Carbohydrates 41g Fiber 11g Sugar 9g Protein 11g