One Pot Creamy Tuscan Bean and Sundried Tomato Skillet
A rich and flavorful one-pot dish featuring creamy white beans, sun-dried tomatoes, spinach, and a luscious garlic cream sauce infused with Italian herbs. Perfect for a comforting vegetarian meal ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 (15-ounce) cans cannellini beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup heavy cream
4 cups fresh baby spinach leaves
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 is translucent and fragrant.
Stir in the chopped sun-dried tomatoes, dried Italian seasoning, and crushed red pepper flakes. Cook for 2 minutes to release the flavors.
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. Let it cook for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Cook for another 3 minutes, stirring occasionally, until the sauce begins to thicken.
Add the fresh baby spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
Stir in the grated Parmesan cheese until melted and fully incorporated.
Season with salt and freshly ground black pepper to taste.
Serve the creamy Tuscan bean and sun-dried tomato skillet hot, garnished with additional Parmesan if desired.