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why make this recipe
Creamy Tuscan Bean and Sun-Dried Tomato Skillet is a delightful dish that brings together rich flavors and wholesome ingredients. It’s easy to prepare and perfect for a quick weeknight dinner. The combination of white beans, sun-dried tomatoes, and fresh spinach makes it not just tasty but also packed with nutrients. Plus, it’s a one-pan meal, which means less clean-up for you!
how to make Creamy Tuscan Bean and Sun-Dried Tomato Skillet
Ingredients:
- 1 can of white beans (like cannellini or navy beans), drained and rinsed
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup coconut milk (or any plant-based cream)
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- Olive oil for cooking
Directions:
- Heat a drizzle of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Add the sun-dried tomatoes and cook for 2 minutes.
- Pour in the vegetable broth and coconut milk.
- Add the white beans, dried herbs, salt, and pepper.
- Bring to a simmer and let it cook for about 5-7 minutes.
- Stir in the fresh spinach and leave on the heat until wilted.
- Serve warm and enjoy!
how to serve Creamy Tuscan Bean and Sun-Dried Tomato Skillet
You can serve this dish warm on its own or pair it with whole grain bread or rice for a more filling meal. It also works well as a side dish to grilled veggies or a fresh salad.
how to store Creamy Tuscan Bean and Sun-Dried Tomato Skillet
Store any leftovers in an airtight container in the refrigerator. It can last for about 3-4 days. Simply reheat it on the stove or in the microwave when you’re ready to enjoy it again.
tips to make Creamy Tuscan Bean and Sun-Dried Tomato Skillet
- Feel free to adjust the seasoning to your taste. Adding a pinch of red pepper flakes can give it a nice kick.
- If you don’t have coconut milk, any plant-based cream will work fine.
- Try adding additional vegetables like bell peppers or zucchini for more variety.
variation
You can switch the white beans for other types of beans, like black beans or kidney beans. You can also use fresh herbs instead of dried for a fresher flavor.
FAQs
Can I use fresh tomatoes instead of sun-dried?
Yes, fresh tomatoes can be used, but they may not provide the same concentrated flavor. You might want to cook them a bit longer to reduce their moisture.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as it contains no wheat products. Just be sure to check that the vegetable broth is also gluten-free.
Can I make this dish in advance?
Yes, you can prepare the recipe ahead of time and store it in the fridge. Just reheat before serving. The flavors may even improve as they sit!
PrintCreamy Tuscan Bean and Sun-Dried Tomato Skillet
A delightful one-pan meal combining white beans, sun-dried tomatoes, and fresh spinach for a nutritious and quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 can of white beans (like cannellini or navy beans), drained and rinsed
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup coconut milk (or any plant-based cream)
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a drizzle of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Add the sun-dried tomatoes and cook for 2 minutes.
- Pour in the vegetable broth and coconut milk.
- Add the white beans, dried herbs, salt, and pepper.
- Bring to a simmer and let it cook for about 5-7 minutes.
- Stir in the fresh spinach and leave on the heat until wilted.
- Serve warm and enjoy!
Notes
Feel free to adjust the seasoning to your taste. Adding a pinch of red pepper flakes can give it a nice kick. Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days.