Tuscan White Bean and Spinach Skillet with Sun-Dried Tomatoes

Why You’ll Love This Recipe

• Fast and satisfying: a cozy, Tuscan-inspired skillet meal in about 30 minutes.
• Big flavor from pantry staples: sun-dried tomatoes, garlic, herbs, and Parmesan do the heavy lifting.
• Flexible serving options: keep it vegetarian with toast, or add grilled chicken for extra protein.
• One-pan friendly: minimal dishes, maximum comfort.

Grocery List

• Produce: garlic, baby spinach (5 oz), lemon
• Dairy: Parmesan cheese
• Pantry: extra-virgin olive oil, sun-dried tomatoes (oil-packed), Italian seasoning, crushed red pepper flakes (optional), cannellini beans (2 cans), low-sodium broth, tomato paste, kosher salt, black pepper, whole-grain bread

Full Ingredients

For the Tuscan white bean & spinach skillet

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional, for gentle heat)
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 cup low-sodium vegetable broth or low-sodium chicken broth
• 1 tablespoon tomato paste
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 5 ounces baby spinach (about 5 lightly packed cups)
• 1/3 cup finely grated Parmesan cheese, plus more for topping
• 2 teaspoons fresh lemon juice

For serving (choose one or do both)

• Whole-grain toast: 4 slices whole-grain bread, toasted
• Grilled chicken (optional): 1 pound boneless, skinless chicken breast or thighs, patted dry
• Simple chicken seasoning (optional): 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon Italian seasoning

Step-by-Step Instructions

Step 1: Prep the ingredients

Drain and rinse the cannellini beans. Mince the garlic and chop the sun-dried tomatoes. Measure the broth, tomato paste, seasonings, and Parmesan so everything is ready to go.

If serving with toast, you can toast the bread now. If serving with grilled chicken, start it first so it can rest while you finish the skillet (details in Step 6).

Step 2: Bloom the garlic and herbs

Set a large skillet (12-inch works well) over medium heat. Add 2 tablespoons extra-virgin olive oil. When the oil shimmers, add the minced garlic and cook for 30–45 seconds, stirring constantly so it turns fragrant but doesn’t brown.

Stir in the sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes (if using). Cook for 30 seconds to wake up the flavors.

Step 3: Simmer the beans into a saucy base

Add the cannellini beans, broth, tomato paste, kosher salt, and black pepper. Stir well, scraping the bottom of the pan to incorporate any flavorful bits.

Bring to a gentle simmer, then reduce to medium-low heat. Simmer uncovered for 8–10 minutes, stirring occasionally.

For a creamier, stew-like texture, use the back of a spoon to mash about 1/2 cup of the beans against the side of the skillet, then stir them back in. This thickens the sauce naturally without cream.

Step 4: Wilt the spinach gently

Add the baby spinach in 2–3 handfuls, stirring after each addition so it has room to wilt. Cook for 1–2 minutes, just until the spinach is wilted but still vibrant green.

Step 5: Finish with Parmesan and lemon

Turn off the heat. Stir in the finely grated Parmesan until melted and silky. Add the fresh lemon juice to brighten the whole skillet.

Taste and adjust: add a pinch more salt, a few grinds of black pepper, or an extra teaspoon of lemon juice if you want it a little livelier.

Step 6: Serve with toast or grilled chicken

To serve with toast: Spoon the beans and spinach into shallow bowls and serve with whole-grain toast for dipping. Finish with extra Parmesan on top.

To serve with grilled chicken (optional): Preheat a grill or grill pan to medium-high heat (about 450°F). Toss chicken with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Grill until the thickest part reaches 165°F, typically 5–7 minutes per side for average chicken breasts (time varies by thickness). Rest 5 minutes, slice, and serve alongside (or on top of) the beans.

Pro Tips

• Use finely grated Parmesan: It melts more smoothly into the sauce than shredded cheese.
• Thicken without cream: Mashing some beans is the quickest way to get that cozy, Tuscan-style texture.
• Mind the garlic: Keep the heat at medium and stir constantly; browned garlic can taste bitter.
• Control the salt: Sun-dried tomatoes and Parmesan add saltiness, so start with the listed amount and adjust at the end.
• Finish with lemon: Don’t skip it; a small amount makes the beans taste more vibrant and balanced.

Variations

• Creamier “Tuscan” version: Stir in 1/4 cup heavy cream at the end (after turning off the heat) for a richer sauce.
• More vegetables: Add 1 cup diced zucchini or 1 cup chopped mushrooms after the garlic; sauté 4–6 minutes before adding beans.
• Extra heat and smokiness: Add 1/2 teaspoon smoked paprika with the herbs, or increase red pepper flakes to 1/2 teaspoon.

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or skillet over medium-low heat, stirring often, until hot (add a splash of broth or water, 1–3 tablespoons, if it thickened). This dish is great for meal prep: make the bean skillet ahead, then toast bread fresh or grill chicken right before serving.

Nutrition (per serving)

Approximate, for 1/4 of the skillet (not including toast or chicken): 310 calories, 12 g protein, 38 g carbohydrates, 12 g fat, 9 g fiber, 820 mg sodium. Toast or chicken will increase calories and protein accordingly.