White Bean Tuscan Skillet

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Recently I decided to add more Meatless meals into our diet, so I joined the Meatless Monday movement. It was not a hard shift for us, since we enjoy many vegetarian dishes. This Tuscan Skillet is super simple, but very hardy. This could easily be a 30 minute meal.

You certainly could add Italian Sausage to this dish if you are not a fan of going Meatless. This would also make a great side dish.

The bread you see is a Naan Bread that you can find in another post.

White Bean Tuscan Skillet

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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 93 kcal


  • 1 tbsp extra virgin olive oil
  • 1 large onion diced about 1 1/2 cups
  • 1/2 cup oil-packed sun-dried tomatoes drained and roughly chopped
  • 4 cloves garlic minced
  • 2 14.5 oz cans white Cannelini beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes no salt
  • 1 14.5 oz can artichoke hearts, drained and roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 cups spinach
  • pepper


  • Warm olive oil in a large skillet over medium heat until shimmering. Add onions and cook for 3-4 minutes, until slightly softened. Add sun-dried tomatoes and garlic and cook for an additional 60 seconds, until fragrant.
  • Add beans, diced tomatoes, artichoke hearts, oregano, and thyme to the skillet. Stir to combine. Keep heat on medium, cover the pan, and cook for 8 minutes.
  • Uncover the skillet and add the kale, stirring for 2-3 minutes, until it wilts. Season with Pepper.


Serving: 1cupCalories: 93kcalCarbohydrates: 8gProtein: 2gFat: 7gSodium: 92mgFiber: 2gSugar: 1g
Keyword Beans, Italian, Meatless, Vegetarian
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