Tuscan White Bean Skillet Recipe

Name: Tuscan White Bean Skillet Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 8 ounces brown mushrooms; 1 1/2 cups diced yellow onion; 3 cloves garlic; 2/3 cup drained and chopped oil-packed sun dried tomatoes; 2 14.5 ounce cans fire-roasted diced tomatoes; 2 14.5 ounce cans drained and rinsed Cannelini beans; 14.5- ounce can quartered artichoke hearts; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon sugar; Parsley for Garnish

User Reviews

4.4

2,634 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
542 kcal
Course
Main Course
Cuisine
Italian

Tuscan White Bean Skillet Recipe

Farrah Baldwin

Report

Whip up a delightful weeknight dinner with our Tuscan White Bean Skillet! Packed with pantry staples, this vegetarian masterpiece guarantees a quick and satisfying meal in just 30 minutes!

Share:

I Made This!

1,975 people made this

Print

527 people printed this

Save this

1,580 people saved this

Ingredients

Servings

2 tablespoons extra virgin olive oil divided
8 ounces brown mushrooms sliced
1 1/2 cups diced yellow onion about 1 large onion
3 cloves garlic minced
2/3 cup drained and chopped oil-packed sun dried tomatoes
2 14.5 ounce cans fire-roasted diced tomatoes
2 14.5 ounce cans drained and rinsed Cannelini beans
14.5- ounce can quartered artichoke hearts rinsed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon sugar
Parsley for Garnish

Add to Shopping List

Instructions

Heat one tablespoon of oil in a 12" cast iron skillet over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side, then transfer to a bowl and repeat with the remaining mushrooms.
Add the remaining tablespoon of oil to the pan. Add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes, cooking until fragrant and softened, about another 2 minutes.
Add the diced tomatoes, beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar to the pan. Cover the pan and reduce the heat to medium. Let it cook for about 10 minutes, until hot.
Return the mushrooms to the pan and cook for another minute or two to warm them up.
Garnish with chopped parsley and serve with plenty of crusty bread.

Equipments used:

Notes

Storage Info:
Store the Tuscan White Bean Skillet in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. You can freeze it for up to 3 months, but note that the texture of the vegetables might change slightly upon thawing. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave it in a suitable container, stirring occasionally. Add a little water or broth if it seems dry during reheating.

Nutrition Information

Show Details

Serving 1serving Calories 542kcal (27%) Carbohydrates 73g (24%) Protein 21g (42%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 1063mg (44%) Potassium 1581mg (45%) Fiber 16g (64%) Sugar 11g (22%) Vitamin A 2102IU (42%) Vitamin C 49mg (54%) Calcium 281mg (28%) Iron 9mg (50%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 542 kcal

% Daily Value*

Serving	1serving
Calories	542kcal	27%
Carbohydrates	73g	24%
Protein	21g	42%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Sodium	1063mg	44%
Potassium	1581mg	34%
Fiber	16g	64%
Sugar	11g	22%
Vitamin A	2102IU	42%
Vitamin C	49mg	54%
Calcium	281mg	28%
Iron	9mg	50%