Creamy Tuscan White Bean & Spinach Skillet You’ll Make on Repeat

Have you ever craved a meal that feels like a warm hug from the inside out? This Creamy Tuscan White Bean & Spinach Skillet is exactly that. It’s the kind of hearty, nourishing dish you can whip up on any busy weeknight, using mostly pantry staples, and it never fails to satisfy. Inspired by the sun-drenched flavors of Tuscany, but made right in your own kitchen, it proves that meatless meals can be deeply comforting and incredibly flavorful. Honestly, this is the vegetarian dish I make when I want to feel truly taken care of.

Why You’ll Love This

This dish is so, so comforting. It comes together in one skillet, which means less cleanup and more flavor built right into the pan. The creamy sauce, the tender beans, the wilted spinach—it’s a texture and flavor dream. And it’s incredibly versatile, fitting beautifully into a rotation of veggie dishes and plant based meals. So good.

Ingredients You’ll Need

• 2 tablespoons olive oil: for sautéing our base flavors.
• 1 medium yellow onion, diced: adds a sweet, savory foundation.
• 3 cloves garlic, minced: because what’s a Tuscan-inspired dish without garlic?
• 1 teaspoon dried oregano: for that classic herbal note.
• 1/4 teaspoon red pepper flakes: just a hint of warmth, optional but lovely.
• 2 (15-ounce) cans cannellini beans, rinsed and drained: the hearty, creamy star of the show.
• 1 cup vegetable broth: creates the base of our luxurious sauce.
• 1/2 cup heavy cream or full-fat coconut milk for a vegan option: for richness and creaminess.
• 3 cups fresh spinach: packed with color and nutrients.
• 1/2 cup sun-dried tomatoes, chopped: a burst of tangy, concentrated flavor.
• Salt and black pepper to taste: to make all the flavors pop.

Let’s Get Cooking Step by Step

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for just one minute more until fragrant. Be careful not to burn the garlic.
3. Add the rinsed cannellini beans, vegetable broth, and sun-dried tomatoes to the skillet. Give everything a good stir, bring it to a gentle simmer, and let it cook for about 5 minutes to allow the flavors to meld.
4. Reduce the heat to low and stir in the heavy cream (or coconut milk). Let it warm through for 2-3 minutes without boiling.
5. Gradually add the fresh spinach, stirring gently until it wilts into the creamy sauce. This should only take a couple of minutes.
6. Season generously with salt and black pepper. Taste and adjust the seasoning if needed. Serve immediately while it’s warm and comforting.

Oven Temperatures for Perfect Results

While this is primarily a stovetop recipe, sometimes a quick finish in the oven is just the thing. If you’d like to add a cheesy topping, simply transfer the skillet to a preheated 375°F (190°C) broiler for 2-3 minutes until the cheese is bubbly and golden. Keep a close eye on it to prevent burning.

Variations & Substitutions

The beauty of tasty vegetarian recipes is their flexibility. For a different green, try kale instead of spinach; just remember to remove the tough stems and sauté it a bit longer. If you’re out of sun-dried tomatoes, a tablespoon of tomato paste will add a similar depth. To make this a heartier vegan meal, stir in a cup of cooked quinoa or your favorite pasta shapes right at the end. And for a touch of indulgence, a sprinkle of nutritional yeast or vegan parmesan right before serving adds a salty, cheesy finish.

Serving Ideas & Pairings

This skillet is a meal all on its own, but it loves company. I love serving it over a thick slice of crusty, toasted bread to soak up every bit of the creamy sauce. For a more substantial plate, it pairs beautifully with a simple side salad dressed with a lemony vinaigrette. It’s one of those easy vegetarian recipes that feels elegant enough for guests but simple enough for a quiet Tuesday night.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The spinach will release some water, so the sauce may thin out a bit. Reheat gently in a saucepan over low heat, stirring occasionally. You can add a splash of broth or cream to bring back the creamy consistency. I don’t recommend freezing this one, as the creamy sauce can separate upon thawing.

Frequently Asked Questions

Can I make this dish ahead of time? Absolutely. You can prepare the entire recipe, let it cool completely, and store it in the fridge. Reheat gently on the stovetop, adding a little extra liquid if needed.

What other beans can I use? Great question! While cannellini beans are classic, great northern beans or even chickpeas would work wonderfully in these vegetarian dishes.

Is this recipe gluten-free? Yes, as written, this Creamy Tuscan White Bean & Spinach Skillet is naturally gluten-free, making it a great option for many dietary needs. Just always double-check your vegetable broth labels to be sure.