Creamy Tuscan White Bean Skillet Recipe

Introduction

This Creamy Tuscan White Bean Skillet brings together hearty beans, fresh spinach, and juicy tomatoes in a rich, flavorful sauce. Ready in under 30 minutes, it’s a comforting dish perfect for a simple weeknight dinner or a casual gathering.

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 finely chopped garlic and cook, stirring, until fragrant, about 1 minute.
2. Step 2: Add the halved cherry tomatoes, season with 1/2 teaspoon of salt, and cook, tossing occasionally, until the tomatoes soften and release their juices, 3 to 4 minutes. Add the spinach and cook, stirring, until wilted, about 1 to 2 minutes more.
3. Step 3: Stir in the drained cannellini beans, heavy cream, Parmesan, the remaining 1/2 teaspoon salt, and 1/4 cup water. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, 8 to 12 minutes. The sauce will thicken further as it cools.
4. Step 4: While the sauce simmers, heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add 2 slices of bread and cook, turning once halfway through, until golden brown on both sides, about 3 to 4 minutes total. Transfer to a plate. Repeat with the remaining bread and 2 tablespoons olive oil.
5. Step 5: Fold the sliced basil leaves into the bean mixture. Taste and season with any remaining salt if needed. Top with torn basil leaves and serve alongside the toasted bread.

Tips & Variations

• Use fresh or frozen spinach; if frozen, thaw and drain excess water before adding.
• For a lighter version, substitute half-and-half for heavy cream.
• Add a pinch of red pepper flakes with the garlic for a subtle kick.
• Swap cannellini beans for chickpeas or great northern beans for a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy texture. Toast the bread fresh before serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, replace the heavy cream with a plant-based cream alternative and omit the Parmesan or use a vegan cheese substitute.

Is there a substitute for cannellini beans?

You can use other white beans like great northern or navy beans, or even chickpeas, depending on your preference and what you have on hand.

Creamy Tuscan White Bean Skillet Recipe

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★★★★★

4.6 from 101 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Creamy Tuscan White Bean Skillet is a comforting and flavorful vegetarian dish made with tender cannellini beans simmered in a rich Parmesan and cream sauce with garlic, cherry tomatoes, and fresh spinach. Paired with crispy golden toasted white country bread and fragrant basil, it’s a perfect hearty meal for any time of day.

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Ingredients

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

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Instructions

1. Cook Garlic: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped garlic and cook while stirring until fragrant, about 1 minute.
2. Cook Tomatoes and Spinach: Add the halved cherry tomatoes and season with 1/2 teaspoon kosher salt. Cook, tossing occasionally, until the tomatoes soften and release their juices, about 3 to 4 minutes. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes more.
3. Make Creamy Sauce: Stir in the drained cannellini beans, heavy cream, shredded Parmesan, remaining 1/2 teaspoon salt, and 1/4 cup water. Bring mixture to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens to creamy consistency, about 8 to 12 minutes. Note that the sauce will continue to thicken as it cools.
4. Toast Bread: While the sauce simmers, heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add 2 slices of white country bread and cook, turning halfway through, until golden brown on both sides, approximately 3 to 4 minutes total. Transfer to a plate and repeat the process with the remaining bread and 2 tablespoons oil.
5. Finish and Serve: Fold the thinly sliced basil leaves into the creamy bean mixture and adjust seasoning with the remaining 1/2 teaspoon salt if needed. Serve the skillet garnished with torn basil leaves alongside the toasted bread slices.

Notes

• Make sure to drain and rinse the cannellini beans well to remove any canned residue.
• Use fresh Parmesan cheese for best flavor and texture.
• Adjust salt to taste towards the end as the cheese adds some saltiness.
• Serve immediately to enjoy the creamy texture and crisp toasted bread.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tuscan/Italian

Keywords: Tuscan white bean skillet, creamy bean skillet, Italian bean recipe, vegetarian skillet, cannellini beans, creamy Parmesan sauce, Tuscan recipe