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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
