Beans & LegumesHealthyItalianMain DishesUnder 30 MinutesVeganVegetarian

30-Minute Tuscan White Bean Skillet

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet: 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 vegetarian Tuscan white beans recipe is made from pantry staples for a quick weeknight dinner! It is another of our delicious bean recipes.

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!

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

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.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

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.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

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.This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Return the mushrooms to the pan and cook for another minute or two to warm them up.

Garnish with chopped parsley.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Here is a zoomed in photo that shows this dish in beautiful detail. This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

I love skillet recipes like this one that are made in one pan. Press the easy button and make this delicious meal!

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner! Another one of our delicious bean dinner recipes.

Serve with plenty of crusty bread.

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner! The Tuscan beans are delicious!

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.

This vegetarian skillet bean dinner is made from pantry staples for a quick weeknight dinner!

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!

Storing Info

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

Save and share with your friends by Pinning on Pinterest:

Tuscan White Bean Skillet Recipe

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet Recipe

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!
4.4 from 840 votes
Pin Rate
Course: Main Dish
Cuisine: Italian
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4 servings
Calories: 542kcal
Author: Linda
Print 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.

VIDEO

Nutrition Facts
Tuscan White Bean Skillet Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
542
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Sodium
 
1063
mg
46
%
Potassium
 
1581
mg
45
%
Carbohydrates
 
73
g
24
%
Fiber
 
16
g
67
%
Sugar
 
11
g
12
%
Protein
 
21
g
42
%
Vitamin A
 
2102
IU
42
%
Vitamin C
 
49
mg
59
%
Calcium
 
281
mg
28
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

Like this Recipe?

Pin it now!

Pin It NowPin It Now

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner!

About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments:

  1. 4 stars
    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

  2. 5 stars
    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!

  3. 5 stars
    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!

    1. 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

  4. 3 stars
    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.