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Creamy One-Pan Tuscan White Bean and Spinach Skillet

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A quick, comforting, and creamy one-pan skillet featuring white beans and spinach in a luscious Tuscan-inspired sauce, perfect for cozy dinners with minimal cleanup.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
  • 5 cups (about 150 g) fresh baby spinach, roughly chopped, or 10 oz (280 g) frozen spinach, thawed and drained
  • 2 tablespoons extra virgin olive oil
  • 3 large cloves garlic, minced
  • 1 small shallot, finely chopped
  • ½ cup (120 ml) heavy cream or half-and-half
  • ½ cup (120 ml) low-sodium vegetable broth
  • ¼ cup (25 g) finely grated Parmesan cheese
  • ¼ cup (about 30 g) chopped sun-dried tomatoes (optional)
  • 1 teaspoon dried Italian herb blend
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Drain and rinse the canned white beans well to remove excess sodium and any canning residue. Peel and mince the garlic, finely chop the shallot, and roughly chop the fresh spinach if using. Chop sun-dried tomatoes if adding.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and shallots, stirring frequently until shallots are translucent and garlic is fragrant, about 2 minutes. Lower heat if garlic starts to burn.
  3. Add chopped sun-dried tomatoes, dried Italian seasoning, and red pepper flakes if using. Stir and cook for 1 minute to combine flavors.
  4. Add rinsed white beans and pour in vegetable broth. Stir gently and simmer for 2-3 minutes to warm beans and reduce broth slightly.
  5. Add fresh spinach in batches, stirring as it wilts down. If using frozen spinach, add all at once after squeezing out excess water. Cook until spinach is tender and evenly mixed.
  6. Pour in heavy cream and sprinkle grated Parmesan cheese over the skillet. Stir gently to combine and simmer for 2-3 minutes until sauce thickens and coats the beans and spinach.
  7. Taste and season with salt and pepper as needed. Add more broth or cream if sauce is too thick.
  8. Turn off heat and let skillet rest for a minute to allow flavors to settle and sauce to thicken slightly. Serve warm.

Notes

Do not rush sautéing garlic to avoid bitterness. Rinse canned beans to reduce sodium and metallic taste. Add spinach in batches for even wilting. Frozen spinach must be well drained to avoid watery sauce. Parmesan cheese adds umami and creaminess; for dairy-free, substitute with nutritional yeast and coconut or cashew cream. Leftovers keep well refrigerated for up to 3 days. Reheat gently with added broth or water if sauce thickens too much.

Nutrition

Keywords: Tuscan, white beans, spinach, creamy skillet, one-pan meal, quick dinner, vegetarian, comfort food

Find it online: https://zestynora.com/creamy-one-pan-tuscan-white-bean-and-spinach-skillet-easy-recipe/