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 Recipe
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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I have made this recipe several times. My husband and I love it, and it’s part of our regular meal rotation. My husband doesn’t eat onions, so I add extra garlic and mushrooms. I also use pinto beans instead of white beans. I serve it with a homemade crusty multi-grain loaf. DELICIOUS!
Hi Rebecca, thanks for your love of this recipe and sharing your changes! – Linda
i think it is perfect as is-our staple for a lot of side dishes when we don’t want the potatoes or rice side and our vegetarian friends love it!
What would be a good substitute for artichokes since my family does not eat them
Hi Carm,
I suggest trying one of these options:
Bamboo Shoots
Asparagus
Brussel Sprouts
Heart Of The Palm
Broccoli Stems
– Linda
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!
Hi Rebecca,
Thanks for sharing your comments and adaptations!
– Linda
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.
Hi Martha,
Thanks for sharing your changes!
– Linda
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.