Sometimes, after a long day, all you want is something warm and satisfying without fussing over multiple pots or pans. This One Pot Creamy Tuscan Bean and Sundried Tomato Skillet steps in perfectly—it’s that cozy kind of dish that wraps you up like a soft blanket.
I remember the first time I made this, I was halfway distracted by a phone call while stirring the onions and garlic. Somehow, the smell of garlic mingling with the sun-dried tomatoes pulled me right back into the kitchen. The kitchen filled with this rich, earthy aroma that promised comfort. I wasn’t exactly sure how long I’d left the skillet simmering, but when I finally sat down with a plate full, the creamy sauce clung to the beans, and the spinach wilted just right. It was a small, imperfect moment of peace—just me, my fork, and a dish that felt like a warm hug.
Why You’ll Love It:
- All in one pot, so cleanup is a breeze—though the skillet might need a quick soak if you get distracted like I did.
- The creamy sauce is indulgent but not heavy, making it great for a vegetarian meal that feels special.
- Sun-dried tomatoes add a tangy bite that cuts through the richness, balancing the flavors beautifully.
- Ready in under 30 minutes, which means you can have dinner on the table even on the busiest evenings.
It’s simple—and that’s kind of the point. No complicated ingredients, no fuss, just straightforward comfort.
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One Pot Creamy Tuscan Bean and Sundried Tomato Skillet
- Total Time: 25 minutes
- Yield: 4 1x
Description
A rich and creamy one-pot Tuscan-inspired skillet featuring white beans, sun-dried tomatoes, spinach, and a luscious garlic cream sauce. Perfect for a comforting vegetarian meal ready in under 30 minutes.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1/2 cup sun-dried tomatoes, chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
1 cup vegetable broth
1/2 cup heavy cream
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
4 cups fresh baby spinach
1/4 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 and cook for 1 minute.
Add the drained cannellini beans to the skillet and stir to combine.
Pour in the vegetable broth and bring the mixture to a simmer.
Stir in the heavy cream, dried Italian seasoning, and red pepper flakes.
Allow the mixture to simmer for 5 minutes, stirring occasionally, until slightly thickened.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes until wilted.
Stir in the grated Parmesan cheese until melted and fully incorporated.
Season with salt and freshly ground black pepper to taste.
Remove from heat and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes: You don’t need any fancy equipment to pull this off—a good, sturdy skillet does the trick. I usually pair this dish with crusty bread to soak up the garlic cream sauce, or sometimes just a light green salad to keep things fresh. If you want to switch it up, adding a pinch more red pepper flakes gives a nice kick, but be careful not to overpower the creamy notes. Sometimes I toss in a little thyme or fresh basil instead of the dried Italian seasoning, just depending on what’s in the fridge. And if you’re feeling adventurous, a splash of white wine in the broth step can add a subtle depth, though I haven’t tested this thoroughly yet.
FAQ:
Can I use other beans? Yes, cannellini beans work best for creaminess, but navy or great northern beans could be fine too.
Is this dish freezer-friendly? It’s best fresh or refrigerated; the cream sauce might separate if frozen and reheated.
Can I make it vegan? You could swap the cream for coconut milk and skip the Parmesan or use a plant-based alternative.
Give this skillet a try when you want something quick, comforting, and a little bit special. It’s one of those meals you’ll want to save, print, and come back to again.