Creamy Tomato White Bean Skillet
Creamy tomato broth, white beans, and spinach make a cozy skillet dinner in 25 minutes.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (138 reviews)
INSPIRED BY
An original one-pan dinner that turns pantry beans and crushed tomatoes into a silky, spoonable skillet meal.
Story
Casey loves a dinner that can be stretched with what is already in the cupboard. White beans make the tomato sauce feel hearty, while spinach and basil keep the skillet bright instead of heavy. Put out toast for dipping and let everyone take the last spoonful straight from the pan.
By Casey
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup low-sodium vegetable broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1/3 cup heavy cream
- 3 cups baby spinach
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh basil
- Toasted sourdough, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat, add the onion, and cook for 4 minutes until soft.
- Stir in the garlic and Italian seasoning and cook for 30 seconds until fragrant.
- Add the crushed tomatoes and broth, season with 1/2 teaspoon salt and black pepper, and simmer for 4 minutes.
- Fold in the beans and simmer for 3 minutes until warmed through and the sauce is slightly thickened.
- Lower the heat, stir in the cream and spinach, and cook for 2 minutes until the spinach wilts.
- Finish with Parmesan and basil, then spoon the skillet over toasted sourdough or rice.
Chef Tips
- Mash a few beans against the skillet to thicken the sauce naturally.
- Add the spinach in two handfuls so it wilts evenly.
- Use half-and-half for a lighter sauce.
- A pinch of red pepper flakes adds gentle heat.
Cook's Notes
- Soften onion before adding tomatoes.
- Mash a few beans for body.
- Keep cream at a gentle simmer.