Creamy Tuscan White Bean and Kale Skillet

Why You’ll Love This Recipe

• Comforting and creamy without being heavy—silky sauce meets tender beans and hearty greens.
• Weeknight-friendly: one skillet for the main, while the garlicky toast crisps in the oven.
• Big Tuscan flavors from rosemary, sun-dried tomatoes, and Parmesan—brightened with a pop of lemon.
• Flexible pantry hero: swap greens, use veg or chicken broth, and scale up easily for guests.

Grocery List

• Produce: 1 medium yellow onion, 6 garlic cloves, 1 bunch kale, 1 lemon, fresh rosemary, optional parsley
• Dairy: Heavy cream, Parmesan cheese, optional unsalted butter
• Pantry: Cannellini beans (2 cans), oil-packed sun-dried tomatoes, extra-virgin olive oil, low-sodium broth, red pepper flakes, kosher salt, black pepper, rustic bread or baguette

Full Ingredients

Tuscan White Bean & Kale Skillet

• 1 tbsp extra-virgin olive oil, plus more for finishing
• 1 tbsp oil from the jar of sun-dried tomatoes (recommended)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 1 1/2 cups low-sodium vegetable or chicken broth
• 1 bunch kale (about 8 oz), tough stems removed, leaves chopped
• 1/2 cup heavy cream
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 1 tsp finely grated lemon zest + 1 tbsp fresh lemon juice
• 3/4–1 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper, to taste

Garlicky Toast

• 8 slices rustic country bread or baguette (1/2-inch thick)
• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, halved lengthwise
• Pinch of kosher salt
• Optional: 1 tbsp melted unsalted butter (for richer toast)

Optional Garnish

• Chopped fresh parsley
• Extra rosemary leaves
• Additional Parmesan

Step-by-Step Instructions

Step 1: Prep and preheat

Heat the oven to 400°F with a rack in the center. Drain and rinse the cannellini beans. Dice the onion; mince 4 garlic cloves; finely chop the rosemary. Slice the sun-dried tomatoes, reserving 1 tablespoon of their oil. Strip kale leaves from stems and chop into bite-size pieces. Zest and juice the lemon. Finely grate the Parmesan and set aside.

Step 2: Make the garlicky toast

Arrange the bread on a sheet pan. Brush both sides with 3 tablespoons olive oil and sprinkle lightly with salt. Bake 8–10 minutes, flipping halfway, until golden and crisp at the edges. While hot, rub one side of each slice with the cut side of the halved garlic cloves. For extra richness, brush with a little melted butter. Keep warm.

Step 3: Build the aromatic base

In a large (12-inch) skillet over medium heat, warm 1 tablespoon sun-dried tomato oil and 1 tablespoon olive oil. Add the onion and a pinch of salt; cook, stirring, until translucent and lightly golden, about 5 minutes. Add the minced garlic, rosemary, and red pepper flakes; cook 30–60 seconds until fragrant. Stir in the sliced sun-dried tomatoes and cook 1 minute.

Step 4: Simmer the beans

Add the cannellini beans and broth. Using the back of a spoon, lightly mash about 1/2 cup of the beans against the skillet to release starch and thicken the sauce. Bring to a gentle simmer and cook 3–4 minutes, scraping up any browned bits.

Step 5: Wilt the kale

Add the kale in batches, tossing to help it wilt. Reduce heat to medium-low, cover for 1–2 minutes to steam, then uncover and cook, stirring occasionally, until the greens are tender but bright, 3–5 minutes total.

Step 6: Make it creamy

Stir in the heavy cream and simmer on low until slightly thickened and glossy, 2–3 minutes. Avoid a hard boil to prevent curdling.

Step 7: Finish with Parmesan and lemon, then serve

Reduce heat to low or remove the skillet from the burner. Gradually sprinkle in the Parmesan, stirring until melted and smooth. Add the lemon zest and juice. Taste and season with 3/4–1 teaspoon kosher salt and about 1/2 teaspoon black pepper. Drizzle with a little extra olive oil, if desired. Spoon into bowls, garnish with parsley or rosemary and extra Parmesan, and serve hot with the garlicky toast for scooping.

Pro Tips

• Use the flavorful oil from the sun-dried tomatoes to sauté your aromatics—it adds instant depth.
• Mash a small portion of beans in the pan to naturally thicken the sauce without extra flour or starch.
• Keep heat low when adding Parmesan to prevent graininess; add in small handfuls and stir until melted.
• Finish with lemon at the end to balance richness and brighten the creamy sauce.
• De-stem kale thoroughly; chopped leaves wilt faster and stay tender.

Variations

• Sausage Boost: Brown 8 oz mild Italian sausage in Step 3 before adding onion; drain excess fat and proceed.
• Spinach Swap: Replace kale with 6 cups baby spinach; stir in during the last 1–2 minutes just until wilted.
• White Wine Note: After sautéing aromatics, deglaze with 1/4 cup dry white wine; simmer 1 minute before adding beans and broth.

Storage & Make-Ahead

Refrigerate the skillet mixture (without toast) in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or water until creamy again; adjust seasoning and add a fresh squeeze of lemon. Toast is best fresh, but you can pre-toast slices 1 day ahead and re-crisp at 375°F for 3–4 minutes, then rub with garlic. Freezing: dairy-based sauces can separate, so for best results, cook through Step 5, cool, and freeze up to 2 months. Reheat, then add cream and Parmesan fresh.

Nutrition (per serving)

Approx. 670 calories; 28 g protein; 34 g fat; 65 g carbohydrates; 10 g fiber; 1,250 mg sodium. Values include two slices of toast per serving and will vary with specific ingredients and brands.