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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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