30-Minute Tuscan White Bean Skillet

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 with Tomatoes, Mushrooms, and Artichokes

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

Print

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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

1. 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.
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 and cook until fragrant and softened, another 2 minutes.
3. 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.
4. Garnish with chopped parsley and serve with plenty of crusty bread.

Nutrition

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 264|Total Fat: 12g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 9g|Cholesterol: 0mg|Sodium: 539mg|Carbohydrates: 38g|Fiber: 13g|Sugar: 10g|Protein: 9g|

Nutrition information has been auto-calculated for your convenience.

Recommended Products

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  Lodge Cast Iron Skillet with Handle Holder, 12 In

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October 18, 2016 | Last Updated on January 6, 2021 by Linda