Whip up a delightful weeknight dinner with our Tuscan White Bean Skillet! Packed with pantry staples, this vegetarian masterpiece guarantees a quick and satisfying meal in just 30 minutes!
Tuscan White Bean Skillet is a simple, pantry-powered recipe that takes 30 minutes from start to finish. It’s all about canned white beans, tomatoes, and spinach teaming up in a skillet. Sprinkle it with a dash of Italian seasoning for that extra magic. This vegetarian wonder isn’t just a quick fix; it’s a hearty and satisfying meal that is perfect for busy days.
Seriously, it’s a lifesaver on those hectic days when time isn’t on your side, but you still crave something hearty and nutritious. Plus, it’s packed with ingredients that are probably already chilling in your pantry, which means no last-minute grocery runs.
Table of Contents
Reasons to Love This White Bean Skillet
- Tuscan White Bean Skillet is a quick fix for busy days. With preparation in under 30 minutes, you’ll have a flavorful meal.
- Ordinary staples become an extraordinary Tuscan delight.
- It’s a vegetarian delight for veggie enthusiasts. This skillet offers a hearty, meat-free option packed with protein and the comforting flavors of Italy.
- This dish is a one-pan wonder. With minimal cleanup, this recipe keeps the kitchen mess-free.
- Tuscan White Bean Skillet is versatile. It pairs well with Italian Minestrone Soup, Italian Chopped Salad, Caprese Panzanella Salad, Cheesy Baked Asparagus, and a Simple, but Delicious Side of Pasta.
- Cannelini Beans: Provides a creamy texture and a protein-rich base.
- Fire-Roasted Diced Tomatoes: They add a smoky depth and a vibrant tanginess to the skillet.
- Yellow Onion and Garlic: These aromatics are essential for building the foundational flavors of the dish.
- Mushrooms: They contribute a meaty texture and earthy flavor.
- Sun-Dried Tomatoes: These bring a concentrated burst of sweetness.
See the recipe card for full information on ingredients and quantities.
- 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 tofu or tempeh cubes.
- Veggies: You can add more vegetables such as bell peppers, zucchini, or spinach for added nutrition. Replacing mushrooms with eggplant makes another interesting variation.
- Beans: If cannellini beans aren’t available, you can substitute them 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.
- Cheeses: Sprinkle with parmesan cheese or feta cheese before serving if you’re not following a vegan diet.
How to Make Tuscan White Bean Skillet
Step #1: Heat one tablespoon of oil in a 10″ or 12″ cast iron skillet 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, then transfer to a bowl and repeat with the remaining mushrooms.
Step #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, cooking until fragrant and softened, about another 2 minutes.
Step #3: Add the diced tomatoes, beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar to the pan. Cover the pan and reduce the heat to medium. Let it cook for about 10 minutes, until hot.
Step #4: Return the mushrooms to the pan and cook for another minute or two to warm them up.
Step #5: Garnish with chopped parsley and serve with plenty of crusty bread.
- Low and Slow for Tomatoes: Allow the diced tomatoes to simmer gently to enhance their flavor and meld with other ingredients.
- Rinse Beans Thoroughly: Rinse canned beans well to remove excess sodium and prevent a mushy texture.
- Cook Mushrooms First for Optimal Flavor and Texture: Mushrooms are cooked first to achieve proper browning, which intensifies their flavor. Adding them back later in the cooking process ensures they maintain their desirable texture without becoming overly soft.
- Chop Vegetables Uniformly: Cut onions, garlic, and sun-dried tomatoes into similar-sized pieces for even cooking and consistent flavor in each bite.
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.
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.
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.
Store the Tuscan White Bean Skillet in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. You can freeze it for up to 3 months, but note that the texture of the vegetables might change slightly upon thawing. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave it in a suitable container, stirring occasionally. Add a little water or broth if it seems dry during reheating.
Tuscan White Bean Skillet 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
- 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
- Heat one tablespoon of oil in a 10" or 12" cast iron skillet 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, then 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, cooking until fragrant and softened, about another 2 minutes.
- Add the diced tomatoes, beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar to the pan. Cover the pan and reduce the heat to medium. Let it 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.