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.
To reheat, all I have to do for an easy lunch is defrost the baggy, and then pour into a bowl and reheat in the microwave or pour into a pan and reheat on the stovetop. Then, just 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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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 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.
I thought this was great. I had to substitute great northern beans for cannelini beans. And we had frozen meatballs that I heated up and then added. This is a keeper recipe for sure!! Thanks
Turned out delicious! I added some kale and broccoli to it, but otherwise followed the recipe as is. My beans did get mushy, but maybe using precooked beans instead of canned next time. Will definitely make again, thank you!
I want to make this a day or two ahead and triple the recipe – I’m having a party with a lot of vegetarian guests. Would you recommend draining once and awhile so it doesn’t get all mushy? Would you recommend reheating or serving cold? The instructions on leftovers only says defrost, and nothing about reheating. I don’t know much about cooking and I’m afraid if I reheat it, it will all fall apart. Thanks!
Hi Mary, I don’t think you need to drain this if just making a day or two ahead. You can reheat in on the stovetop or in the microwave. I have added that to the post. Thanks for letting me know. – Linda
The recipe came out a bit mushy for me, I think it was due to an abundance of tomatoes. Do you generally drain the tomatoes, or put in the entire can? I also would probably reduce the amount of tomato in the recipe. Also: I found it to be sour, and I had a difficult time counteracting the acid with sugar. It might have been a matter of the brands of artichoke hears I used; or the combination of artichoke hearts, sundried tomatoes and tomatoes – all of which of course add a bit of acidity.
Hi Martin, we drain the sun-dried tomatoes, but not the diced tomatoes. – Linda
Thanks, Linda. I appreciate the response!
Delicious and simple to prepare.