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Creamy Tuscan White Bean Skillet easy plant-based dinner
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Creamy Tuscan White Bean Skillet (Easy 30-Minute Plant-Based Dinner)

Creamy white beans, spinach, sun-dried tomatoes, garlic, and Italian herbs come together in one skillet for an easy 30-minute plant-based dinner made with simple pantry ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian-Inspired, Tuscan-Inspired
Keyword: Dairy-Free, Plant-Based, Vegetarian
Calories: 400kcal
Author: The Family Meal Plan Team
Cost: $2-$2.50

Equipment

  • 1 Large 12-inch skillet
  • 1 Wooden Spoon or Silicone Spatula
  • 1 Cutting Board
  • 1 Chef’s Knife
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Can opener
  • 1 Colander or fine-mesh strainer

Ingredients

  • 2 15 oz Cans Cannellini beans - 15 oz Cans
  • 1 tbsp Olive oil
  • 1 small Yellow onion
  • 4 cloves Garlic
  • 1/2 cup Sun-dried tomatoes
  • 1 cup Vegetable broth
  • 1 cup Unsweetened plant-based milk
  • 1 tbsp Nutritional yeast Optional
  • 1 tsp Italian seasoning
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1/4 tsp Crushed red pepper flakes Optional
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 4 cups Baby spinach 4-Packed cups
  • 1 tbsp Lemon juice
  • 2 tbsp Fresh parsley or basil

Instructions

  • Drain and rinse both cans of white beans. Set aside about ½ cup if you'd like to mash some later for an extra-creamy sauce.
    Cannellini white beans being drained and rinsed in a colander before making Creamy Tuscan White Bean Skillet.
  • Heat olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes until softened.
    1 tbsp Olive oil, 1 small Yellow onion
    Diced onion sautéing in olive oil in a large skillet for Creamy Tuscan White Bean Skillet.
  • Add garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant.
    4 cloves Garlic, 1/2 cup Sun-dried tomatoes
    Garlic and sun-dried tomatoes cooking with softened onions in a skillet for Step 2 of Creamy Tuscan White Bean Skillet.
  • Stir in Italian seasoning, oregano, thyme, red pepper flakes, salt, and black pepper. Cook about 30 seconds.
    1 tsp Italian seasoning, 1/2 tsp Oregano, 1/2 tsp Thyme, 1/4 tsp Crushed red pepper flakes, 1/2 tsp Kosher salt, 1/4 tsp Black pepper
    Italian seasoning, oregano, thyme, red pepper flakes, salt, and black pepper blooming with garlic, onion, and sun-dried tomatoes in a skillet.
  • Pour in vegetable broth and plant-based milk. Stir in nutritional yeast if using and bring to a gentle simmer.
    1 cup Vegetable broth, 1 cup Unsweetened plant-based milk, 1 tbsp Nutritional yeast
    Vegetable broth being poured into a skillet with onions, sun-dried tomatoes, garlic, and herbs for Step 4 of Creamy Tuscan White Bean Skillet.
  • Add white beans and simmer uncovered for 5–7 minutes. For a creamier sauce, lightly mash about ½ cup of the beans and stir them back into the skillet.
    2 15 oz Cans Cannellini beans - 15 oz Cans
    White beans simmering in the creamy Tuscan sauce with onions, garlic, sun-dried tomatoes, and herbs.
  • Add spinach gradually and cook 2–3 minutes until wilted.
    4 cups Baby spinach
  • Remove from heat. Stir in lemon juice and fresh parsley or basil.
    1 tbsp Lemon juice, 2 tbsp Fresh parsley or basil
    Fresh lemon juice and chopped herbs being added to Creamy Tuscan White Bean Skillet with white beans, spinach, and sun-dried tomatoes.
  • Taste, adjust seasoning, and serve warm.
    Finished Creamy Tuscan White Bean Skillet served warm with white beans, spinach, sun-dried tomatoes, fresh herbs, lemon, and crusty bread.

Notes

Use only unsweetened, unflavored plant-based milk. If the sauce becomes too thick, add a splash of vegetable broth. If it seems too thin, simmer uncovered for another few minutes or mash additional beans into the sauce.