Description
Creamy Tuscan White Bean Skillet is a rich and comforting vegetarian dish featuring tender cannellini beans in a luscious cream and Parmesan sauce, enhanced with garlic, cherry tomatoes, fresh spinach, and aromatic basil. Served with golden toasted white country bread, this skillet meal offers a perfect balance of creamy textures and fresh, vibrant flavors to enjoy as a hearty lunch or dinner.
Ingredients
Scale
For the Skillet:
- 6 tbsp. extra-virgin olive oil, divided
- 4 cloves garlic, finely chopped
- 2 cups cherry tomatoes, halved
- 1 1/2 tsp. kosher salt, divided
- 4 cups spinach (about 4.25 oz.)
- 2 (14.5-oz.) cans cannellini beans, drained and rinsed
- 1 cup heavy cream
- 1 oz. Parmesan, finely shredded (about 1/2 cup)
- 1/2 cup fresh basil leaves, thinly sliced, plus more torn for serving
For Toasted Bread:
- 4 thick-cut slices white country bread
Instructions
- Heat the olive oil and garlic: In a large skillet over medium heat, warm 2 tablespoons of extra-virgin olive oil. Add the finely chopped garlic and cook, stirring constantly, until fragrant, about 1 minute, taking care not to brown the garlic.
- Cook the tomatoes and spinach: Add the halved cherry tomatoes to the skillet and season with 1/2 teaspoon kosher salt. Cook, tossing occasionally, until the tomatoes soften and release their juices, about 3 to 4 minutes. Stir in the spinach and cook for another 1 to 2 minutes until wilted.
- Add beans, cream, and Parmesan: Stir in the drained cannellini beans, heavy cream, finely shredded Parmesan, remaining 1/2 teaspoon kosher salt, and 1/4 cup water. Increase heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens to a creamy consistency, about 8 to 12 minutes. Note that the sauce will thicken more as it cools.
- Toast the bread: While the bean mixture simmers, heat 2 tablespoons of the remaining olive oil in another large skillet over medium-high heat. Add 2 slices of the white country bread and cook, turning once halfway through, until both sides are golden brown, about 3 to 4 minutes total. Remove the bread to a plate and repeat with the remaining 2 slices and 2 tablespoons of olive oil.
- Finish the bean skillet and serve: Fold the thinly sliced basil into the creamy bean mixture and taste for seasoning, adding the remaining 1/2 teaspoon salt if necessary. Top with torn basil leaves for garnish. Serve the creamy Tuscan white bean skillet alongside the toasted country bread for dipping and scooping.
Notes
- Use fresh garlic finely chopped for maximum flavor; avoid pre-minced garlic in jars.
- Fresh spinach can be substituted with baby spinach or kale if preferred, but adjust wilting time accordingly.
- The sauce thickens more after cooling, so if you reheat leftovers, add a splash of water or cream to loosen.
- For a vegan option, substitute heavy cream with coconut cream and Parmesan with a vegan cheese alternative.
- The toasted white country bread pairs perfectly, but crusty artisan bread or sourdough work well too.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan white bean skillet, creamy white beans, cannellini beans recipe, vegetarian skillet, Tuscan recipes, creamy bean stew, easy Italian skillet
