Description

This creamy Tuscan white bean skillet is a comforting and flavorful dish featuring tender cannellini beans simmered in a rich Parmesan and cream sauce with garlic, cherry tomatoes, and fresh spinach. Paired with crispy pan-toasted country bread and fresh basil, it’s an easy yet elegant one-pan meal perfect for a cozy lunch or dinner.

Ingredients

Scale

For the Skillet

6 tbsp. extra-virgin olive oil, divided
4 cloves garlic, finely chopped
2 cups cherry tomatoes, halved
1 1/2 tsp kosher salt, divided
4 cups spinach (about 4.25 oz.)
2 (14.5-oz.) cans cannellini beans, drained and rinsed
1 cup heavy cream
1 oz. Parmesan, finely shredded (about 1/2 cup)
1/2 cup fresh basil leaves, thinly sliced, plus more for serving

For the Toast

4 thick-cut slices white country bread

Instructions

Heat olive oil and sauté garlic: In a large skillet over medium heat, heat 2 tablespoons of extra-virgin olive oil. Add the finely chopped garlic and cook, stirring continuously, until the garlic becomes fragrant, about 1 minute.
Add tomatoes and season: Add the halved cherry tomatoes to the skillet, season with 1/2 teaspoon kosher salt, and cook while tossing occasionally until the tomatoes soften and release their juices, approximately 3 to 4 minutes.
Add spinach and wilt: Stir in the fresh spinach and cook, stirring, until wilted, which should take about 1 to 2 minutes more.
Combine beans and cream: Stir in the drained and rinsed cannellini beans, heavy cream, shredded Parmesan cheese, the remaining 1/2 teaspoon kosher salt, and 1/4 cup water. Increase heat to high and bring the mixture to a boil.
Simmer to thicken sauce: Reduce heat to medium-low and simmer the mixture, stirring occasionally, until it thickens into a creamy sauce. This should take 8 to 12 minutes. Note that the sauce will continue to thicken as it cools.
Toast the bread: Meanwhile, heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add 2 slices of white country bread and cook, turning halfway through, until both sides are golden brown, about 3 to 4 minutes total. Remove and transfer to a plate. Repeat this process with the remaining bread slices and the remaining 2 tablespoons of olive oil.
Finish the skillet and serve: Fold the thinly sliced basil leaves into the bean and cream mixture. Adjust seasoning with the remaining salt if needed. Top the skillet with torn fresh basil leaves, and serve alongside the crispy toasted bread slices.

Notes

Use fresh basil for an aromatic and vibrant flavor enhancement.
For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
This dish can be made vegetarian by ensuring the Parmesan used is vegetarian-friendly.
Serve immediately for the best texture, as the sauce thickens as it cools.
Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Tuscan/Italian

Keywords: Tuscan white beans, creamy skillet, cannellini beans, spinach, cherry tomatoes, Parmesan, Italian skillet recipe, vegetarian main dish