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.

Preparation Details

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4

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, plus more for garnish (optional)
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 4 cups torn kale or spinach
• 1/3 cup grated Parmesan cheese

Steps

1. Gather all ingredients.
2. Heat oil in a very 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.