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Creamy Tuscan white bean skillet in a cast-iron pan with wilted spinach, sun-dried tomatoes and a golden Parmesan crust.

Creamy Tuscan White Bean Skillet Dinner: 30-Minute One-Pan Meal

A creamy, one-pan meatless dinner ready in 30 minutes: cannellini beans simmered with garlic and sun-dried tomatoes, then finished with spinach, Parmesan and lemon under a golden broiler crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil extra-virgin
  • 4 cloves garlic minced
  • 1/3 cup sun-dried tomatoes oil-packed, drained and chopped
  • 2 15-oz cans cannellini beans drained and rinsed (about 3 cups)
  • 1 cup vegetable broth low-sodium
  • 1 tsp dried Italian seasoning
  • 1/2 cup whole milk
  • 3/4 cup Parmesan finely grated, divided
  • 5 oz baby spinach
  • 1 tbsp lemon juice fresh
  • 1/4 tsp salt plus black pepper to taste

Method
 

  1. Heat the broiler to high (500°F) with a rack 6 inches from the heat. Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the garlic and sun-dried tomatoes; cook, stirring, 1-2 minutes until fragrant.
  2. Add the beans, broth, Italian seasoning, 1/4 tsp salt and a few grinds of pepper. Simmer 10 minutes, stirring occasionally.
  3. Mash about one-third of the beans against the skillet with the back of a spoon. Stir in the milk and 1/2 cup Parmesan; simmer 2-3 minutes until lightly thickened.
  4. Add the spinach in handfuls, stirring until wilted, about 2 minutes. Stir in the lemon juice.
  5. Sprinkle the remaining 1/4 cup Parmesan over the skillet.
  6. Broil 2-3 minutes until the top is golden and bubbling. Serve hot.