Creamy 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
Scale
- 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.
Find it online: https://comfortkitchenrecipes.com/creamy-tuscan-bean-skillet/