Tuscan White Bean Skillet
Creamy, cozy, and packed with plant-based protein, these Tuscan White Beans turn simple pantry ingredients into a satisfying meal.
Servings: 3
Calories: 325kcal
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
- ⅓ 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)
Instructions
- 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.
Serve beans over toasted sourdough bread, brown rice, quinoa, whole wheat or chickpea pasta, or baked potatoes, if desired.
Nutrition
Serving: 1 of 3 servings | Calories: 325kcal | Carbohydrates: 50g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Fiber: 13g | Sugar: 7g