Go Back
Kima

Creamy Tuscan White Bean Skillet

This Creamy Tuscan White Bean Skillet combines tender white beans, sun-dried tomatoes, fresh spinach, garlic, and Parmesan in a rich cream sauce. Ready in 25 minutes, it is an easy one-pan meal that pairs perfectly with crusty bread or pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Creamy White Bean Skillet
  • 2 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 15-oz can white beans cannellini or Great Northern beans, drained and rinsed
  • 1/2 cup sun-dried tomatoes chopped
  • 2 cups fresh spinach chopped
  • 1/2 cup heavy cream
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup Parmesan cheese grated
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • salt to taste
  • black pepper to taste
For Serving
  • fresh basil or parsley chopped, for garnish
  • crusty bread or cooked pasta optional, for serving

Equipment

  • 1 Large skillet
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until softened.
  3. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
  4. Add the drained white beans and chopped sun-dried tomatoes. Stir until evenly combined.
  5. Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer.
  6. Cook for 2–3 minutes, stirring occasionally, to allow the flavors to combine.
  7. Reduce the heat to low. Stir in the heavy cream, grated Parmesan, dried oregano, optional red pepper flakes, salt, and black pepper.
  8. Simmer gently for 2–3 minutes, stirring frequently, until the Parmesan melts and the sauce becomes creamy.
  9. Add the chopped spinach and cook for 1–2 minutes, or until wilted.
  10. Remove the skillet from the heat. Taste and adjust the salt, black pepper, or red pepper flakes as needed.
  11. Garnish with fresh basil or parsley and serve warm with crusty bread or over cooked pasta, if desired.

Notes

White beans: Cannellini beans create an especially creamy texture, but Great Northern beans also work well.
Sun-dried tomatoes: If using oil-packed sun-dried tomatoes, drain off the excess oil before chopping and measuring.
Broth: Use vegetable broth to keep the recipe vegetarian or chicken broth for a richer savory flavor.
Sauce consistency: The sauce will continue to thicken as it cools. Stir in a splash of broth or cream if it becomes too thick.
Serving: Serve with crusty bread for dipping or spoon the creamy beans over cooked pasta.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream as needed.