Creamy Tuscan White Bean Skillet Recipe

Introduction

This Creamy Tuscan White Bean Skillet is a comforting and flavorful dish perfect for a quick weeknight meal. Featuring tender cannellini beans in a rich, garlicky tomato and spinach sauce, it pairs beautifully with toasted country bread for dipping.

Ingredients

• 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)
• 4 thick-cut slices white country bread
• 1/2 cup fresh basil leaves, thinly sliced, plus more torn for serving

Instructions

1. Step 1: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute.
2. Step 2: Add the halved cherry tomatoes and season with 1/2 teaspoon of salt. Cook, tossing occasionally, until the tomatoes soften and release their juices, about 3 to 4 minutes.
3. Step 3: Add the spinach and cook, stirring, until wilted, about 1 to 2 minutes more.
4. Step 4: Stir in the drained cannellini beans, heavy cream, Parmesan cheese, the remaining 1/2 teaspoon salt, and 1/4 cup water. Bring the mixture to a boil over high heat.
5. Step 5: Reduce 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 continue to thicken as it cools.
6. Step 6: Meanwhile, heat 2 tablespoons of olive oil in another large skillet over medium-high heat. Add 2 slices of country bread and cook, turning halfway through, until golden brown on both sides, about 3 to 4 minutes total. Transfer to a plate and repeat with the remaining bread and another 2 tablespoons of oil.
7. Step 7: Fold the thinly sliced basil into the bean mixture. Taste and adjust seasoning with additional salt if needed. Top with torn basil leaves and serve warm with the toasted bread on the side.

Tips & Variations

• For extra flavor, toast the bread with a little garlic butter instead of olive oil.
• Swap the heavy cream for coconut milk for a dairy-free version, though the flavor will be different.
• Add a pinch of red pepper flakes to the garlic for a subtle spicy kick.
• Use kale or Swiss chard instead of spinach for a heartier green.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, you can use cooked fresh cannellini beans. Just make sure they are fully cooked and drained before adding them to the skillet.

Is this dish suitable for freezing?

It’s best enjoyed fresh, but you can freeze the bean mixture without the bread for up to 2 months. Thaw overnight in the refrigerator and reheat gently to avoid curdling the cream.