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A black plate with a Tuscan White Bean Skillet featuring kale and tomatoes sits next to torn pieces of baguette on a metal tray, with a striped cloth in the background.

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
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Tuscan White Bean Skillet
Servings: 4
Calories: 330kcal
Author: Mandy Applegate

Equipment

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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