Creamy Tuscan White Bean Skillet Recipe

I absolutely love how comforting and indulgent this Creamy Tuscan White Bean Skillet Recipe turns out every time I make it. It s one of those dishes that feels fancy enough for guests but comes together super easily on a busy weeknight. The rich, velvety sauce combined with tender beans and fresh spinach gives you a dish that s both hearty and fresh – perfect when you want something warm without turning on your oven.

You ll find that this recipe works amazingly well for cozy dinners or as a crowd-pleaser when friends drop by. Plus, the way the sauce clings to each bean and bites of tomato? So satisfying. Once you try it, you ll get why I keep coming back to this simple, creamy skillet dish.

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Ingredients You’ll Need

These ingredients come together beautifully to create that signature creamy yet fresh balance in the Creamy Tuscan White Bean Skillet Recipe. I always recommend using good-quality olive oil and fresh garlic-they make such a difference in flavor.

• Extra-virgin olive oil: Use a flavorful, fruity brand for the best taste; it s the base of your sautée and toast.
• Garlic cloves: Freshly chopped garlic adds that aromatic punch you can t get from powders.
• Cherry tomatoes: Their sweetness and juiciness help create a natural sauce as they soften.
• Kosher salt: Essential for seasoning layers of flavor; divide it throughout the cooking process.
• Spinach: Fresh baby spinach wilts quickly and adds a lovely pop of color and nutrients.
• Cannellini beans: These creamy white beans are the star here; I use canned for convenience but they taste fantastic.
• Heavy cream: The key to that rich, silky texture that elevates this skillet from simple to luxurious.
• Parmesan cheese: Freshly grated Parmesan melts into the sauce adding depth and umami.
• Thick-cut white country bread: Perfect for toasting and soaking up every last bit of the creamy sauce.
• Fresh basil leaves: Sliced and torn basil brings a bright herbal finish that lifts the entire dish.

Variations

I love adjusting this Creamy Tuscan White Bean Skillet Recipe depending on the season or what I have on hand. It s super flexible, so feel free to make it your own and get creative!

• Add protein: Sometimes I toss in cooked sausage or shredded rotisserie chicken to make it more substantial-family absolutely loves that twist.
• Dairy-free version: Swap heavy cream for canned coconut milk and skip the Parmesan for a creamy, vegan-friendly skillet that still tastes amazing.
• Different greens: If you don t have spinach, kale or Swiss chard work beautifully for a heartier texture and flavor.
• Spice it up: Adding a pinch of red pepper flakes or a splash of chili oil gives it a nice warmth that wakes up the flavors.

How to Make Creamy Tuscan White Bean Skillet Recipe

Step 1: Sauté the garlic and tomatoes until fragrant and soft

Start by warming 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the finely chopped garlic and cook it for about a minute, stirring frequently so it doesn t burn but releases all that fragrant goodness. Then add your halved cherry tomatoes along with half a teaspoon of salt. Let them cook for 3 to 4 minutes, tossing occasionally, until they soften and start releasing their juices. This is where the magic starts-the tomatoes break down into a juicy base that s full of fresh flavor.

Step 2: Wilt the spinach into the tomato mixture

Add the fresh spinach to your skillet and stir it into the tomato sauce. It will seem like a lot at first, but spinach wilts quickly-give it just 1 to 2 minutes until it softens and reduces in volume. This step adds a bright, fresh layer to balance the creamy texture you’ll achieve later.

Step 3: Stir in beans, cream, cheese, and simmer to thicken

Now it s time to bring on the creamy goodness. Add your drained and rinsed cannellini beans, heavy cream, and finely shredded Parmesan to the skillet. Sprinkle in the remaining half teaspoon of salt and pour in about a quarter cup of water. Turn the heat up to high until it starts boiling, then reduce to medium-low to let it gently simmer. Stir occasionally for 8 to 12 minutes, allowing the sauce to thicken beautifully into a luscious, velvety coating on the beans. The sauce will thicken even more as it cools, so keep the heat just right to avoid burning.

Step 4: Toast the bread until golden and crispy

While the sauce thickens, heat another 2 tablespoons of olive oil in a clean skillet over medium-high heat. Add two slices of your thick-cut country bread and toast them like you mean it. Don’t flip too soon-let the first side get golden-brown-delicious (G.B.D.), then turn for another 1-2 minutes until both sides are perfectly crispy. Transfer these beauties to a plate and repeat with the remaining bread and oil. This golden bread is the perfect vehicle to scoop up the creamy beans.

Step 5: Finish with fresh basil and serve

Fold the thinly sliced basil leaves into the bean mixture and taste for seasoning, adding the last half teaspoon of salt if needed. Sprinkle additional torn basil over the top for a fresh, fragrant finish. Serve hot with your crispy toasted bread on the side, and dig in straight from the skillet or use your bread to scoop up every creamy bite.

How to Serve Creamy Tuscan White Bean Skillet Recipe

Garnishes

I always top this skillet with torn fresh basil for a burst of herbaceous brightness and sometimes a little extra Parmesan if we re feeling cheesy. A drizzle of high-quality olive oil just before serving adds an extra layer of silkiness-and makes it look beautiful, too.

Side Dishes

This recipe shines on its own, but I love pairing it with a crisp green salad or roasted vegetables for some texture contrast. If you’re feeling indulgent, roasted garlic mashed potatoes or a simple lemony couscous also complement the creamy skillet beautifully.

Creative Ways to Present

For special occasions, I ve served this creamy skillet in individual cast iron pans which keeps it warm and looks pretty charming on the table. You can also top with edible flowers or a splash of balsamic glaze for a gourmet touch that guests love.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover Creamy Tuscan White Bean Skillet Recipe in an airtight container in the fridge, where it keeps well for about 3 days. If you refrigerate it right away, the sauce stays creamier and the flavors stay fresh.

Freezing

Freezing this dish is possible but I recommend doing so without the bread. I freeze the bean mixture in portioned containers and thaw overnight in the fridge. The texture is still great, but the sauce can separate a bit, so stirring well during reheating is important.

Reheating

Reheat leftovers gently on the stove over low heat, stirring often to keep the sauce creamy and smooth. I avoid the microwave for this one because the cream can separate, but if you re in a hurry, short bursts on low power with stirring between intervals works.

FAQs

Final Thoughts

This Creamy Tuscan White Bean Skillet Recipe is one of those dishes that always brings a smile to my face and my family s, too. Its balance of rich textures and fresh, vibrant flavors is simply irresistible. I hope you enjoy making it as much as I do-it s a real keeper that makes weekday dinners feel like a treat and special occasions even cozier. Give it a go and let me know how it turns out for you!

Creamy Tuscan White Bean Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 62 reviews

• Author: Megane
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tuscan
• Diet: Vegetarian

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Description

Creamy Tuscan White Bean Skillet is a luxurious, flavorful dish featuring tender cannellini beans simmered in a creamy, garlicky sauce with fresh spinach, cherry tomatoes, and Parmesan. Served with golden pan-fried country bread and fresh basil, it offers a perfect balance of creamy texture and vibrant Mediterranean flavors ideal for a satisfying vegetarian meal.

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Ingredients

Units USM Scale 1x2x3x

Beans and Vegetables

• 2 (14.5-oz.) cans cannellini beans, drained, rinsed
• 2 cups cherry tomatoes, halved
• 4 cups spinach (about 4.25 oz.)
• 4 cloves garlic, finely chopped
• 1/2 cup fresh basil leaves, thinly sliced, plus more torn for serving
• 1 1/2 tsp. kosher salt, divided

Dairy and Oils

• 6 Tbsp. extra-virgin olive oil, divided
• 1 cup heavy cream
• 1 oz. Parmesan, finely shredded (about 1/2 cup)

Bread

• 4 thick-cut slices white country bread

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Instructions

1. Prepare the garlic and oil: In a large skillet over medium heat, heat 2 tablespoons of extra-virgin olive oil. Add the finely chopped garlic and cook, stirring constantly, until fragrant, about 1 minute to infuse the oil with garlic flavor without burning.
2. Cook the tomatoes and spinach: Add the halved cherry tomatoes and season with 1/2 teaspoon of kosher salt. Cook, tossing occasionally, until the tomatoes soften and release their juices, about 3 to 4 minutes. Then, stir in the fresh spinach and cook until wilted, about 1 to 2 minutes more.
3. Make the creamy bean sauce: Stir in the rinsed cannellini beans, heavy cream, finely shredded Parmesan, remaining 1/2 teaspoon salt, and 1/4 cup water. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer, stirring occasionally, until the sauce thickens to a creamy consistency, about 8 to 12 minutes. Note that the sauce will continue thickening as it cools.
4. Pan-fry the bread: While the sauce simmers, heat 2 tablespoons of olive oil in another large skillet over medium-high heat. Add 2 slices of thick-cut country bread and cook, turning once, until golden brown and crispy on both sides, about 3 to 4 minutes total. Transfer to a plate and repeat with remaining bread and olive oil.
5. Finish and serve: Fold the thinly sliced basil leaves into the creamy bean mixture. Taste and adjust seasoning with the remaining salt if needed. Serve the creamy Tuscan white beans topped with torn basil leaves alongside the golden pan-fried bread slices for dipping and scooping.

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Notes

• Use cannellini beans for the creamiest texture; Great Northern or navy beans can be substituted but the flavor may be less rich.
• For best bread pan-frying results, use thick-cut country bread and a good quality extra-virgin olive oil.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• Reheat leftovers gently on the stove, stirring often to prevent sauce separation; microwaving is possible but may cause texture changes.
• Try to avoid stirring the bread too much when pan-frying to achieve a perfect golden-brown crust.

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Nutrition

• Serving Size: 1 serving (about 1/4 of recipe with 1 slice bread)
• Calories: 480
• Sugar: 3g
• Sodium: 850mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 9g
• Protein: 18g
• Cholesterol: 45mg