Name: Creamy Tuscan White Bean Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced; 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 (14.5-ounce) can artichoke hearts, drained; 1/2 cup oil-packed sun-dried tomatoes, chopped; 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper; 1/2 teaspoon ground black pepper; 1/4 teaspoon salt; 1/2 cup vegetable broth; 1/2 cup whipping cream; 4 cups torn kale or spinach; 1/3 cup grated Parmesan cheese

Creamy Tuscan White Bean Skillet

This creamy Tuscan white bean skillet is a flavorful dish featuring tender beans, artichoke hearts, and bright sun-dried tomatoes coated in a creamy sauce with Parmesan cheese. A vegetarian-friendly main dish or side, it has the feel of comfort food, elevated beyond simple beans.

25 min total 10 min prep 15 min cook 4 604 cal

Instructions

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1 Gather all ingredients.
2 Heat oil in a deep large skillet over medium heat. Add onion; cook until softened, about 4 minutes. Add garlic and cook 30 seconds more.
3 Add beans, artichoke hearts, sun-dried tomatoes, oregano, crushed red pepper, black pepper, and salt to the skillet; stir to combine.
4 Pour in broth and cream; bring to a simmer and cook until lightly thickened, stirring occasionally, 5 minutes.
5 Add kale and reduce heat to low. Cook until kale begins to soften, stirring often, 2 to 3 minutes longer. Remove from the heat.
6 Sprinkle the cheese over the beans and stir; garnish with additional chopped fresh oregano.