Some evenings, after a day that somehow stretched longer than expected, I just want to sink into something warm and satisfying without fussing over complicated steps. This Creamy Tuscan Bean and Sun-Dried Tomato Skillet is exactly that kind of dish — a little bit rustic, a little bit indulgent, but mostly just straightforward comfort on a plate.

I remember the first time I tried this recipe. The garlic sizzling in olive oil filled the kitchen with an irresistible scent, but I got a bit distracted by a text and almost let it brown too much. Thankfully, I caught it just in time. The sun-dried tomatoes added a vibrant tang that cut through the creaminess, and the fresh spinach wilted into the sauce at just the right moment, creating a texture that was both silky and hearty. It’s not fancy, but it’s exactly what I needed, somewhere between a quick dinner and a small celebration of simple flavors.

Why You’ll Love It:

It’s creamy and rich without being heavy, thanks to the balance of beans and fresh spinach.
The sun-dried tomatoes bring a tangy burst that makes every bite interesting.
Ready in about 30 minutes — fast enough for weeknights, but special enough to feel like you made an effort.
It’s simple — and that’s kind of the point. No complicated steps or rare ingredients.
Vegetarian-friendly and flexible, though it’s not the best choice if you’re avoiding dairy.

Even if you’re not well-versed in cooking, this recipe holds your hand just enough to feel confident. It’s that kind of meal you can tweak on the fly — add a little more spice or swap in whatever greens you have around. It’s forgiving, like a good friend.

Creamy Tuscan Bean and Sun-Dried Tomato Skillet

Print Recipe

A rich and flavorful vegetarian skillet dish featuring creamy white beans, sun-dried tomatoes, spinach, and a luscious garlic Parmesan cream sauce. Perfect for a quick, comforting meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

2 tablespoons olive oil
4 cloves garlic, minced
1 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
4 cups fresh baby spinach
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil

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Instructions

Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add chopped sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
Stir in the cannellini beans and cook for 2 minutes to warm through.
Pour in the vegetable broth and bring the mixture to a simmer.
Reduce heat to low and stir in the heavy cream, grated Parmesan cheese, dried Italian seasoning, and crushed red pepper flakes.
Simmer the sauce gently for 5 minutes, stirring occasionally, until it thickens slightly.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes, stirring until the spinach wilts.
Season the dish with salt and freshly ground black pepper to taste.
Remove from heat and stir in the chopped fresh basil.
Serve the creamy Tuscan bean and sun-dried tomato skillet warm, optionally with crusty bread or over cooked pasta.

Kitchen Notes: I usually use a sturdy skillet because it holds heat evenly, but nothing fancy is required. Serving this with a slice of crusty bread or over some cooked pasta turns it into a fuller meal; sometimes I even toss in a handful of pine nuts for a little crunch. If you’re feeling adventurous, swapping the spinach for kale or arugula works well, though it changes the texture slightly—kale needs a bit longer to soften, so just keep an eye on it. And if you want to lighten it up, a splash of vegetable broth instead of cream still delivers flavor without all the richness, though it won’t be quite as silky.

FAQ:

Can I make this vegan? I haven’t tested it without Parmesan or cream, but swapping in a plant-based cream and vegan cheese could work if you’re willing to experiment a bit.

How do I store leftovers? Pop them in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth or cream to loosen the sauce—it’s worth the small extra step to keep that creamy texture.

Can I add protein? Sure! Some grilled chicken or sautéed mushrooms would be great, though it’s already pretty filling as-is.

Ready to bring a little Tuscan sunshine to your table? Go ahead and save this recipe—you might find yourself coming back to it on those busy nights when comfort is the only goal.