Description
This Creamy Tuscan White Bean Skillet features cannellini beans simmered in a luscious sauce of tomatoes, spinach, cream, and Parmesan. The dish is perfectly complemented by crispy pan-fried thick-cut country bread and fresh basil, creating a comforting and flavorful Italian-inspired meal that’s easy to prepare and satisfying to eat.
Ingredients
Units
Scale
Beans and Vegetables
- 2 (14.5-oz.) cans cannellini beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 4 cups spinach (about 4.25 oz.)
- 4 cloves garlic, finely chopped
- 1/2 cup fresh basil leaves, thinly sliced, plus more torn for serving
- 1 1/2 tsp. kosher salt, divided
Dairy and Oil
- 6 Tbsp. extra-virgin olive oil, divided
- 1 cup heavy cream
- 1 oz. Parmesan, finely shredded (about 1/2 cup)
Bread
- 4 thick-cut slices white country bread
Instructions
- Sauté Garlic: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Cook Tomatoes and Spinach: Add halved cherry tomatoes to the skillet and season with 1/2 teaspoon kosher salt. Cook, tossing occasionally, until the tomatoes soften and release their juices, about 3 to 4 minutes. Then add the spinach and stir until wilted, about 1 to 2 minutes.
- Simmer Beans in Creamy Sauce: Stir in the drained cannellini beans, heavy cream, shredded Parmesan, remaining 1/2 teaspoon kosher salt, and 1/4 cup water. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens to a creamy consistency, about 8 to 12 minutes. Note that the sauce will continue to thicken as it cools.
- Toast the Bread: While the bean mixture simmers, heat another large skillet over medium-high heat and add 2 tablespoons olive oil. Add 2 slices of thick-cut white country bread and cook, turning once halfway through, until golden brown and crispy on both sides, about 3 to 4 minutes total. Transfer to a plate and repeat with the remaining bread and 2 tablespoons olive oil.
- Finish and Serve: Fold the thinly sliced fresh basil leaves into the creamy white bean mixture. Taste and add the remaining 1/2 teaspoon kosher salt if needed. Garnish with torn basil leaves. Serve the creamy Tuscan beans hot from the skillet alongside the golden pan-fried bread.
Notes
- Use cannellini beans for the creamiest texture, but Great Northern or navy beans can be substituted.
- For best flavor and texture, use thick-cut white country bread and a good-quality extra virgin olive oil when pan-frying the toast.
- Leftovers can be refrigerated for up to 3 days in an airtight container; reheat gently on the stovetop, stirring frequently to prevent the sauce from separating.
- The bread is best served fresh and crispy; re-toast if necessary before serving leftovers.
Nutrition
- Serving Size: 1 serving (1/4 recipe with 1 slice bread)
- Calories: 520
- Sugar: 5g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 45mg
