This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!
This vegetarian bean recipe pairs well with Italian Minestrone Soup, Italian Chopped Salad, Caprese Panzanella Salad, Cheesy Baked Asparagus and a Simple, but Delicious Side of Pasta.
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 beans recipe 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 beans recipe 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!
Variations
This Tuscan White Bean Skillet is a versatile recipe that can be modified according to personal preferences or dietary requirements. Here are some suggestions for variations:
- Proteins: For a non-vegetarian version, add cooked chicken, Italian sausage, or shrimp. If you want to keep it vegetarian but add more protein, consider adding cubes of tofu or tempeh.
- Veggies: You can add more vegetables such as bell peppers, zucchini, or spinach for added nutrition. Replacing mushrooms with eggplant could be another interesting variation.
- Beans: If cannellini beans aren’t available, you can substitute with other beans like kidney beans, chickpeas, great northern beans or navy beans.
- Herbs: Experiment with different herbs and spices. You might consider adding fresh basil, rosemary, or red pepper flakes for a bit of heat.
- Grains: For a more filling meal, serve over a bed of cooked quinoa, brown rice, or even pasta.
- Cheeses: Sprinkle with parmesan or feta cheese before serving, if you’re not following a vegan diet.
Spicier Version
There are several ways you can add a spicy kick to this Tuscan White Bean Skillet. Here are a few suggestions:
Red Pepper Flakes: Add a teaspoon or two of crushed red pepper flakes when you add the spices. This will distribute the heat evenly throughout the dish.
Hot Sauce: A few dashes of your favorite hot sauce can add a good amount of heat. Add it at the end of cooking to taste.
Spicy Sausage: If you’re open to non-vegetarian options, adding a spicy Italian sausage could add a nice touch of heat to the skillet.
Fresh Chilies: Incorporate sliced fresh chilies like jalapenos or habaneros while sautéing the onions. Remember to remove the seeds to keep the heat level manageable.
Cayenne Pepper: Adding a bit of cayenne pepper to the spice mix can also increase the heat level of your dish.
Since spiciness varies from person to person, always start with a small amount and add more to your liking. Enjoy the added heat!
Frequently Asked Questions
A cast iron skillet is preferred due to its heat retention properties, but you can use any large, heavy-bottomed skillet.
Yes, you can substitute the canned tomatoes with about 4-5 fresh tomatoes, diced. Please note that the cooking time might be a bit longer to allow the fresh tomatoes to break down.
The sugar helps to balance the acidity of the tomatoes, giving a more rounded flavor to the dish.
Crusty bread like a baguette, a rustic Italian loaf or sourdough is recommended. The crustiness of the bread contrasts nicely with the soft beans and tomatoes.
Yes, but you’ll need to soak and cook them first according to the package instructions. One can of beans is approximately 1.5 cups of cooked beans.
You can use fresh cherry tomatoes or roasted red peppers as a substitute.
Yes, feel free to use any type of mushrooms you prefer or have on hand.
Yes, just ensure they are thawed and drained before using.
Yes, you can use fresh herbs. As a general rule, use three times the amount of fresh herbs as dry because dried herbs are more potent.
Absolutely! This recipe can be easily doubled. Just ensure your skillet is big enough to accommodate the increase in volume.
This dish goes well with a simple green salad or a side dish of roasted vegetables. You could also pair it with a side of pasta.
Yes, you can prepare this dish ahead of time and simply reheat it when ready to serve.
Yes, you can add a splash of white wine after sautéing the onions and garlic. Let it simmer and reduce a bit before proceeding with the rest of the recipe.
You can use a baking sheet or aluminum foil as a makeshift cover.
Cooking the mushrooms first allows them to brown properly, which brings out their flavor. Adding them back in later ensures they maintain their texture and don’t become too soft.
This Tuscan White Bean Skillet recipe is inherently vegetarian and dairy-free, as it does not contain any meat, dairy, or animal by-products in the ingredients.
To make this recipe Gluten-Free:
The ingredients listed in the recipe are generally gluten-free. However, it’s important to double-check all the labels of your canned goods (beans, tomatoes, artichokes) and sun-dried tomatoes. Some canned goods might contain sauces or additives that have gluten. So, always ensure that they are marked as gluten-free. If you are adding bread, choose a gluten-free bread.
To make this recipe Vegan:
This recipe is already vegan-friendly, as it doesn’t contain any animal products. Again, it’s a good practice to always read labels as some canned goods might contain additives derived from animal products. If you are adding bread, choose a vegan bread.
Storing and Reheating Leftovers
If there are any leftovers from this Tuscan White Bean Skillet, storing them properly can ensure that they remain fresh and tasty for later meals.
Refrigerator Storage
Leftovers can be stored in the refrigerator for up to 3-4 days. To store, place the cooled leftovers in an airtight container before placing them in the refrigerator.
Freezing Leftovers
For longer storage, you can freeze the leftovers. To freeze, cool the dish completely then transfer the mixture into freezer-safe containers or into single-serving zipper-close freezer bags. Lay these bags flat in the freezer for better utilization of space. They will be good for up to 2-3 months.
Thawing Frozen Leftovers
When you are ready to enjoy the frozen leftovers, the best way to thaw them is by transferring the bag or container from the freezer to the refrigerator the night before you plan to eat it. This allows it to thaw slowly and safely.
Reheating Options
There are several ways to reheat the Tuscan White Bean Skillet depending on your preference and the options you have available.
Oven: Preheat the oven to 350°F (175°C). Transfer the bean mixture to an oven-safe dish, cover with aluminum foil, and bake for about 20-25 minutes, or until heated through.
Stovetop: Pour the contents into a skillet or saucepan. Reheat over medium heat, stirring occasionally until heated through. This typically takes about 5-10 minutes.
Microwave: For a quick reheating method, use a microwave. Transfer a portion of the bean mixture into a microwave-safe bowl, loosely cover, and heat on medium power for 2-3 minutes, or until heated through. Be sure to stir halfway through the heating time for even warming.
Recommended Reheating Option
While all the methods mentioned above will do the job, for the best balance of speed and maintaining the quality of the dish, I recommend using the stovetop. This method gives you the control to ensure even reheating.
Don’t forget to toast a piece of bread to serve along with the warmed up Tuscan White Bean Skillet. Enjoy!
Recommended Products for this Recipe:
Lodge Cast Iron Skillet with Handle Holder, 12 In
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More Delicious Italian Recipes to Check Out:
- Tuscan White Bean Salad
- Tuscan Chicken
- Easy Tuscan Bean Soup
- Tuscan Chicken Skillet
- Garlic Herb Butter
- Italian Chopped Salad
- Tagliatelle al Ragù
Tuscan White Bean Skillet Recipe
RECOMMENDED PRODUCTS
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.
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Nutrition
We made this while camping. Really easy and full of flavor. My 3yo also loved it.
Hi Linda! Dean and I are enjoying this recipe right now! It is wonderful! So fresh, great flavor, and a good serving of protein. We love it. Thank you so much!
Hi Laurie, I’m so glad that y’all are enjoying it!