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.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 604

Ingredients Method Nutrition

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
1/2 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup vegetable broth
1/2 cup whipping cream
4 cups torn kale or spinach
1/3 cup grated Parmesan cheese

Method

Gather all ingredients.
Heat oil in a deep large skillet over medium heat. Add onion; cook until softened, about 4 minutes. Add garlic and cook 30 seconds more.
Add beans, artichoke hearts, sun-dried tomatoes, oregano, crushed red pepper, black pepper, and salt to the skillet; stir to combine.
Pour in broth and cream; bring to a simmer and cook until lightly thickened, stirring occasionally, 5 minutes.
Add kale and reduce heat to low. Cook until kale begins to soften, stirring often, 2 to 3 minutes longer. Remove from the heat.
Sprinkle the cheese over the beans and stir; garnish with additional chopped fresh oregano.