Creamy Tuscan-Inspired White Bean Skillet (Vegan)
This Creamy Tuscan White Bean Skillet is the perfect weeknight meal! Packed with hearty white beans in a creamy, tomato-y sauce that comes together in under 30 minutes. Scoop it up with crusty bread for a delicious and comforting meal the whole family will love!
Ingredients
- 2 tablespoons olive oil (I’m using the oil from a jar of sun-dried tomatoes)
- 1 red onion, diced (about 1.5 cups)
- 1 pint cherry tomatoes, halved
- ½ cup oil-packed sundried tomatoes, chopped
- 8 cloves fresh minced garlic
- Zest of 1 lemon plus the juice, divided
- 2 (15-ounce) cans navy beans, drained and rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon ground oregano
- 1 teaspoon salt, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more to taste
- ½ teaspoon red chili flakes
- 1 cup vegetable broth
- 1 cup non-dairy heavy cream
- 5 oz baby spinach
- 1/3 cup vegan parmesan cheese, plus more for garnish, optional
- Fresh minced parsley, for garnish, optional
- Crusty bread, for serving, optional
Instructions
- Heat the olive oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the onion and cherry tomatoes, and cook until softened, 3 to 5 minutes.
- Add the sundried tomatoes, garlic and lemon zest, and continue to cook for 1 to 2 more minutes.
- Add the beans and season with the Italian seasoning, dried oregano, salt, pepper, and red chili flakes; stir to combine.
- Pour in the broth and the cream, then working in batches, stir in the spinach until thoroughly combined.
- Bring the mixture to a simmer and reduce the heat to medium-low. Cook, stirring often, until the spinach softens the mixture has slightly thickened, 5 to 7 minutes.
- Stir in the reserved fresh lemon juice and parmesan until the parmesan has melted throughout.
- Remove from the heat, then taste and adjust seasonings, if necessary.
- Garnish with additional parmesan and fresh parsley. Enjoy immediately with crusty bread and enjoy!
Video
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