A Tuscan Escape, Right in Your Kitchen
There’s something about Tuscan cuisine that just feels… comforting. It’s rustic, vibrant, and bursting with flavor, yet somehow manages to be incredibly simple. I remember a trip I took to Tuscany a few years ago. We were staying in a small agriturismo nestled amongst rolling hills, and every evening, the owner, Nonna Emilia, would prepare a feast using ingredients straight from her garden. One night, she made a dish that completely captivated me – a creamy white bean stew, fragrant with garlic, herbs, and a hint of lemon. It was served with crusty bread, perfect for soaking up every last drop of the delicious sauce.
I’ve been trying to recreate that feeling ever since, and I think I’ve finally perfected it with this Creamy Tuscan White Bean Skillet. It’s a one-pan wonder that’s packed with flavor, incredibly easy to make, and completely satisfying. It’s the kind of dish that makes you want to linger at the table, savoring each bite and feeling grateful for the simple pleasures in life. This isn’t just a recipe; it’s a little piece of Tuscany brought to your dinner table.
This recipe is perfect for busy weeknights, but it’s also impressive enough to serve to guests. It’s naturally vegetarian (and easily vegan – see Elara’s Tips!), gluten-free, and packed with protein and fiber. Plus, the sun-dried tomato pesto adds a burst of intense flavor that elevates the dish to a whole new level. The crispy sage? Don’t even get me started – it’s the perfect finishing touch, adding a delightful textural contrast and aromatic complexity.
I’ve designed this recipe to be adaptable, too. Feel free to swap out the white beans for cannellini beans, or add other vegetables like spinach, kale, or roasted red peppers. The possibilities are endless! So, gather your ingredients, put on some Italian music, and let’s transport ourselves to the sun-drenched hills of Tuscany.
Ingredients
- For the Sun-Dried Tomato Pesto:
- 1 cup sun-dried tomatoes (oil-packed, drained)
- 1/4 cup toasted pine nuts
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional, omit for vegan)
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- For the Skillet:
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup heavy cream (or full-fat coconut milk for vegan)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- For the Crispy Sage:
- 1/4 cup fresh sage leaves
- 2 tablespoons extra virgin olive oil
Instructions
- Make the Sun-Dried Tomato Pesto: In a food processor, combine the drained sun-dried tomatoes, toasted pine nuts, minced garlic, Parmesan cheese (if using), and fresh basil leaves. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil and lemon juice until a smooth paste forms. Season with salt and freshly ground black pepper to taste. Set aside.
- Start the Skillet: Heat 2 tablespoons of extra virgin olive oil in a large, oven-safe skillet (cast iron is ideal) over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add Aromatics & Bell Pepper: Add the minced garlic and chopped red bell pepper to the skillet. Cook, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened, about 2-3 minutes. Be careful not to burn the garlic!
- Incorporate the Beans & Tomatoes: Add the rinsed and drained cannellini beans and great northern beans to the skillet. Stir to combine with the onion, garlic, and bell pepper. Pour in the diced tomatoes (with their juices) and stir well.
- Add Broth & Seasonings: Pour in the vegetable broth, ensuring all the ingredients are submerged. Stir in the dried oregano, dried thyme, and red pepper flakes (if using). Bring the mixture to a simmer.
- Simmer & Thicken: Reduce the heat to low, cover the skillet, and simmer for at least 20 minutes, or up to 30 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking. The longer it simmers, the richer the flavor will be!
- Add Cream & Parsley: Stir in the heavy cream (or coconut milk for vegan) until well combined. The sauce should become creamy and luscious. Stir in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
- Make the Crispy Sage: While the skillet is simmering, prepare the crispy sage. In a small skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is hot, add the fresh sage leaves in a single layer. Cook for 15-30 seconds per side, or until the sage leaves are crispy and fragrant. Be careful not to burn them! Remove the crispy sage leaves from the oil with a slotted spoon and place them on a paper towel-lined plate to drain.
- Finish & Serve: Stir 2-3 tablespoons of the sun-dried tomato pesto into the skillet, reserving the rest for garnish. Taste and adjust seasonings as needed. Serve the Creamy Tuscan White Bean Skillet hot, garnished with the crispy sage leaves and a dollop of the reserved sun-dried tomato pesto. Crusty bread is highly recommended for soaking up the delicious sauce!
Elara’s Tips
- Toast the Pine Nuts: Toasting the pine nuts for the pesto really enhances their flavor. Simply place them in a dry skillet over medium heat and cook, stirring frequently, until lightly golden and fragrant, about 3-5 minutes. Watch them carefully, as they can burn quickly!
- Vegan Option: To make this recipe vegan, simply omit the Parmesan cheese from the pesto and substitute the heavy cream with full-fat coconut milk. Ensure your vegetable broth is also vegan-friendly.
- Spice it Up: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the skillet.
- Add More Veggies: Feel free to add other vegetables to the skillet, such as spinach, kale, roasted red peppers, or zucchini. Add them during the simmering stage to allow them to soften.
- Make Ahead: The sun-dried tomato pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: This skillet is freezer-friendly! Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Cast Iron is Key: Using a cast iron skillet really elevates this dish. It distributes heat evenly and creates a beautiful crust on the bottom of the beans. If you don’t have a cast iron skillet, any oven-safe skillet will work.
- Lemon Zest Boost: For an extra burst of citrus flavor, add the zest of one lemon to the skillet along with the cream.
- Fresh Herbs are Best: While dried herbs are convenient, fresh herbs will always provide a more vibrant flavor. If using fresh oregano and thyme, use about 1 tablespoon of each, chopped.