One Pot Creamy Tuscan Bean and Sundried Tomato Skillet
A rich and creamy one-pot skillet dish featuring tender cannellini beans, sun-dried tomatoes, and spinach in a flavorful garlic and herb sauce. Perfect for a comforting vegetarian meal ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup sun-dried tomatoes, chopped (oil-packed, drained)
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup vegetable broth
1 cup heavy cream
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet and sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the chopped sun-dried tomatoes and cook for 2 minutes to release their flavor.
Add the drained cannellini beans to the skillet and stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Stir in the heavy cream, dried Italian seasoning, and crushed red pepper flakes.
Allow the mixture to simmer for 5 minutes, stirring occasionally, until it thickens slightly.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes until wilted.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy.
Season with salt and freshly ground black pepper to taste.
Serve immediately, spooning the creamy Tuscan bean and sun-dried tomato mixture onto plates.