Tuscan White Bean Skillet

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I love making Tuscan White Bean Skillet when I want something hearty that comes together fast. The beans get tender in tomato sauce with sundried tomatoes and artichokes scattered throughout. Kale wilts right in, adding color and nutrition. It’s rustic, hearty, and tastes like something you’d order at a cozy Italian restaurant.

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I make this for weeknight meals, Sunday dinners, and meal prep. It’s one of those recipes that works for just about any occasion. Everything comes together in one pan using mostly pantry staples, and it’s hearty enough to serve as a main dish with crusty bread on the side. Leftovers keep in the fridge for about 4 days or in the freezer for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Tuscan White Bean Skillet with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll love how quickly this comes together in one pan.

Sauté the Aromatics

Warm your olive oil or avocado oil in a large skillet over medium heat. I like using this Dutch oven for even heat distribution and beautiful browning.

The oil should shimmer slightly but not smoke. Add your diced onions and cook until they’re soft and translucent, about 3 minutes.

Add the minced garlic and chopped sun-dried tomatoes, stirring for another minute until the garlic is fragrant. A garlic press makes quick work of mincing and gives you perfectly uniform pieces.

If you like a little kick, add a pinch of red pepper flakes here.

Deglaze the Pan

Pour in the white wine or vegetable broth to deglaze the pan. Scrape up any browned bits from the bottom of the skillet as the liquid bubbles.

Add the Beans and Vegetables

Stir in the cannellini beans, fire-roasted diced tomatoes, chopped artichoke hearts, and Italian spices until everything’s combined. The fire-roasted tomatoes give the dish a slightly smoky, Mediterranean flavor that perfectly balances the creamy beans.

You can swap great northern beans for the cannellini if that’s what you have.

Simmer

Cover the pan to allow the beans to absorb the flavors. Let everything cook for 7-8 minutes until the beans are tender and the flavors meld. I cover mine with this tempered glass lid so I can watch the beans without lifting it.

Warm the Bread

While the bean mixture is simmering, turn on your oven and start warming your crusty bread. You want it hot and ready when the skillet comes off the stove so you can dip it into the savory broth immediately.

Wilt the Kale

Uncover the skillet and add the chopped kale, stirring until it wilts and combines with the beans. You can use spinach or Swiss chard instead if you prefer how spinach wilts faster.

Season with salt and pepper to your liking, tasting as you go. For a creamier sauce, stir in a splash of coconut cream at the end.

Serve

I serve it straight from the skillet with warm, crusty bread and vegan butter on the side. Store any leftovers in airtight containers in the fridge. Enjoy!

If you’re taking it to a potluck or dinner party, transfer it to a vacuum-insulated food jar to keep it warm during transport.

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Tuscan White Bean Skillet

Tuscan White Bean Skillet is my go-to when I need a hearty one-pan dinner. The sun-dried tomatoes and garlic create this rich, savory base while fire-roasted tomatoes add depth. Cannellini beans make it hearty and filling, and kale wilts perfectly into the sauce. I make it for weeknight dinners, meal prep, cozy lunches, and busy evenings because it's ready quickly using mostly pantry staples. Leftovers keep in the fridge for about 4 days or in the freezer for up to 3 months.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Keyword: Tuscan White Bean Skillet

Servings: 4

Calories: 330kcal

Author: Mandy Applegate

Equipment

• Dutch oven

Ingredients

• 1 tablespoon extra virgin olive oil or avocado oil
• 1 small onion diced
• 1/2 cup oil-packed sun-dried tomatoes drained and chopped
• 2 cloves garlic – minced
• 1/2 cup white wine or vegetable broth
• 2 cans cannellini beans drained and rinsed
• 1 can fire roasted diced tomatoes
• 1 can artichoke hearts drained and chopped
• 1 tablespoon Italian spices
• 2 cups kale – washed and chopped
• Salt & pepper to taste
• Crusty bread for serving

US Customary – Metric

Instructions

• Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
• Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
• Add beans, fire-roasted tomatoes, artichoke hearts, and Italian spices to the skillet. Stir until combined.
• Cover the pan and cook for 7-8 more minutes.
• While this is cooking, turn on your oven and start warming the crusty bread. 
• Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.
• I serve with warm crusty bread and vegan butter. 

Notes

Here are my top tips for making the best Tuscan White Bean Skillet:

• Choose your liquid wisely: White wine adds complexity and depth, but vegetable broth works perfectly if you want to keep it alcohol-free or have wine-sensitive eaters at your table.
• Don’t skip rinsing and draining the cannellini beans: rinsing and draining them removes excess sodium and the starchy liquid that can make the dish too thick or gummy.
• Chop your artichoke hearts: Cut them into bite-sized pieces so they distribute evenly throughout the skillet, and you get some in every spoonful.
• Add kale at the end: Waiting until the last few minutes prevents it from overcooking and becoming mushy while still giving it enough time to wilt and soften.
• Adjust the consistency: If the skillet looks too thick after simmering, add a splash of broth or water to loosen it up before adding the kale.
• Flash-freeze for meal prep: Portion the cooled skillet into individual servings and freeze them flat in freezer bags for 1 hour before stacking, so they thaw faster and take up less freezer space.

Nutrition

Calories: 330kcal | Carbohydrates: 53g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 816mg | Potassium: 1195mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1629IU | Vitamin C: 20mg | Calcium: 196mg | Iron: 7mg

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How to Store Leftovers

Let the skillet cool completely before transferring it to airtight containers. It’ll stay fresh in the fridge for about 4 days and tastes even better the next day once the flavors have had time to develop. Reheat it on the stove over medium heat, then reduce the heat to low and stir occasionally, or microwave it in 1-minute intervals until warmed through.

For longer storage, freeze it for up to 3 months. Leave about an inch of headspace at the top since the liquid expands when frozen. Souper Cubes freezer trays are perfect for portioning individual servings that stack neatly in your freezer. Thaw it overnight in the fridge, then reheat on the stove.

The beans and vegetables hold up beautifully in the freezer, though you might want to add a splash of broth when reheating to loosen the consistency.

What to Serve With Tuscan White Bean Skillet

I always serve this with warm, crusty bread because you’ll want something to soak up all the flavorful sauce at the bottom of the pan. A simple arugula salad with lemon vinaigrette cuts through the richness nicely, or add a side of roasted vegetables like zucchini or bell peppers for more veggies on the plate.

For a heartier meal, I sometimes serve this over creamy polenta or toss it with pasta for a delicious and healthy dinner. Sparkling water with lemon pairs beautifully and keeps the meal feeling light and refreshing.

More Easy Recipes for You to Try at Home

Check out these other weeknight-friendly Italian-inspired recipes.

• Mushroom Bolognese
• Vegan Lasagna
• Vegan Lentil Bolognese
• Vegan Pumpkin Risotto
• Asparagus and White Bean Risotto