Creamy, cozy, and packed with plant-based protein, these Tuscan White Beans turn simple pantry ingredients into a satisfying meal.
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This Tuscan White Bean Skillet is rich, creamy, and oh so addictive! Savory herbs and spices are simmered and combined with white beans and sun-dried tomatoes for a hearty dish that pairs perfectly with toasty, crisp whole grain or sourdough bread. If you love our Vegan Marry Me Chickpeas, you’ll want to give this delicious white bean version a try.
What Makes This Skillet So Good
It’s luscious and creamy without being heavy. Plain soy yogurt adds richness to the sauce without heavy cream or other dairy products. Creamy white beans are partially mashed, contributing to the silky texture.
The flavors are irresistible. Italian-inspired herbs and spices, like garlic, oregano, basil, onion powder, and smoked paprika, are used to flavor the Tuscan white beans. Sun-dried tomatoes enhance the dish by lending bursts of tomatoey goodness to every bite.
Finishing touches add depth. Stirring a bit of lemon juice and Dijon with the soy yogurt helps balance the flavors of the sauce, while fresh spinach adds color and nutrients.
It’s comfort food you can feel good about. Wholesome plant-based ingredients are the star of the show in this Tuscan white bean recipe. This dish is healthy and heart-warming, just how we like it.
What to Serve with Tuscan White Beans
Although this Tuscan white bean recipe is mouthwatering all on its own, here are some things to serve with it to round out the meal:
Crusty Bread – Serve the beans on a toasted slice of whole grain crusty bread, fresh sourdough bread, or even garlic bread.
Green Salad – A leafy green salad with fresh tomatoes and cucumbers helps balance the richness of the beans. An Italian dressing or light vinaigrette complements this dish.
Grains or Pasta: Spoon the cannellini beans with spinach over rice, quinoa, or pasta noodles.
Baked Potato: Top a baked potato with the creamy white bean mixture and sprinkle with vegan parmesan and fresh basil.
How to Make This Tuscan White Bean Recipe
See the full recipe card with measurements and instructions below.
What You’ll Need
- Olive Oil
- Yellow onion
- Garlic cloves
- Tomato paste
- Dried oregano
- Dried basil
- Smoked paprika
- Onion powder
- Vegetable broth
- Cannellini beans
- Oil-packed sun-dried tomatoes
- Plain, unsweetened soy yogurt
- Dijon mustard
- Lemon juice
- Baby spinach
- Salt and pepper
- Fresh basil or parsley (optional, for serving)
How to Make This Recipe
- In a large skillet, heat olive oil over medium-high heat. Cook the onion for about 5 minutes until softened.
- Stir in the garlic, tomato paste, oregano, basil, smoked paprika, and onion powder. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and stir to combine. Add the cannellini beans and sun-dried tomatoes and simmer for 5-7 minutes.
- Using the back of a spoon or potato masher, mash about one-third of the bean mixture directly in the skillet. This helps create a thick, creamy sauce.
- In a small bowl, whisk together the soy yogurt, Dijon mustard, and lemon juice. Reduce the heat to low and gently stir the mixture into the skillet.
- Fold in the spinach and cook until just wilted, about 2 minutes. Season with salt and black pepper to taste. Serve with fresh basil or parsley.
Notes & Storage
Storage:
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. Add a splash of water or vegetable broth to loosen if the bean mixture is too thick.
- To freeze, allow the beans to cool completely and transfer them to freezer bags (in serving-sized portions). Keep in the freezer for up to 3 months. Thaw in the refrigerator overnight, or in the microwave using the thaw setting (in a microwave-safe bowl).
Notes:
- Bean options: We like cannellini beans for their creamy texture, but feel free to use other varieties of white beans such as Great Northern or navy beans.
- Taste before serving: Adjust the seasonings as needed, adding more salt, pepper, oregano, basil, or onion powder.
- Adjust the consistency: If the bean mixture seems too thick, adjust by adding splashes of water or vegetable broth until the desired consistency is achieved.
- Add a little heat: A pinch of red pepper flakes adds just the right amount of heat without overpowering the other flavors.
Tuscan White Bean Skillet
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ¾ cup vegetable broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- â…“ cup chopped oil-packed sun-dried tomatoes (drain and pat off excess oil)
- ½ cup plain unsweetened soy yogurt
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 5 ounces baby spinach
- Salt and black pepper, to taste
- Fresh basil or parsley (optional, for serving)
Method
- In a large skillet, heat olive oil over medium-high heat. Cook the onion for about 5 minutes until softened.
- Stir in the garlic, tomato paste, oregano, basil, smoked paprika, and onion powder. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and stir to combine. Add the cannellini beans and sun-dried tomatoes and simmer for 5-7 minutes.
- Using the back of a spoon or potato masher, mash about one-third of the bean mixture directly in the skillet. This helps create a thick, creamy sauce.
- In a small bowl, whisk together the soy yogurt, Dijon mustard, and lemon juice. Reduce the heat to low and gently stir the mixture into the skillet.
- Fold in the spinach and cook until just wilted, about 2 minutes. Season with salt and black pepper to taste. Serve with fresh basil or parsley.
Nutrition
Nutrition facts are provided as an estimate and may vary depending on ingredients used.
