Tuscan White Bean Skillet
A creamy, flavorful Tuscan-inspired skillet featuring protein-rich cannellini beans, nutrient-dense kale, and tender artichokes. Ready in just 30 minutes, it’s a simple, one-pan vegetarian meal perfect for weeknights, meal prep, or a cozy family dinner. Top with shaved parmesan and serve with crusty bread for an irresistible, wholesome dish.
Equipment
- 1 large skillet (12-inch or larger, preferably cast iron)
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 leeks white and light green parts, sliced into half-moons
- 6 garlic cloves minced
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 14-ounce can quartered artichoke hearts, drained and rinsed
- 1½ cups vegetable broth or chicken broth
- 4 sage leaves
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups Tuscan kale lacinato, chopped
- 2 tablespoons fresh parsley chopped
- ¼ cup shaved parmesan cheese
- Bread for serving
Instructions
- Prep Your Ingredients: Before you turn on the stove, gather and prep all your ingredients. Slice the white and light green parts of the leeks into thin half-moons. Mince the garlic cloves finely so they release maximum flavor. Chop the Tuscan kale into bite-sized pieces and roughly chop the fresh parsley. Drain and rinse the cannellini beans and artichoke hearts. Having everything ready ensures a smooth, stress-free cooking process.
- Heat the Olive Oil: Place a large skillet (at least 12 inches wide, ideally cast iron) over medium heat. Pour in 2 tablespoons of extra virgin olive oil, tilting the pan slightly to coat the surface evenly. Allow the oil to warm for about 1 minute. You want it shimmering but not smoking—this is the base that will carry all the flavors of your dish.
- Sauté the Leeks: Add the prepared leeks to the hot skillet. Stir gently to coat them in the olive oil. Cook the leeks for 2 to 3 minutes, stirring occasionally, until they become tender and slightly translucent. The goal here is to soften them while bringing out their natural sweetness, which will add depth to the dish.
- Add Garlic for Aroma: Once the leeks are softened, add the minced garlic to the skillet. Stir constantly for about 1 minute, making sure the garlic doesn’t burn. You should start to smell a fragrant, nutty aroma. This quick step is crucial for building the flavor base for your Tuscan skillet.
- Incorporate Beans and Artichokes: Next, add the drained cannellini beans and artichoke hearts to the skillet. Stir them gently with the leeks and garlic to combine. The beans add creamy protein while the artichokes contribute a tender, slightly tangy note. This combination forms the hearty foundation of your meal.
- Pour in Broth and Add Seasonings: Slowly pour in 1½ cups of vegetable or chicken broth, ensuring nothing splashes out of the pan. Then add 4 fresh sage leaves, 1 teaspoon lemon zest, ¼ teaspoon red pepper flakes, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Stir gently to distribute the seasonings evenly. This liquid will simmer and infuse the beans and artichokes with a rich, aromatic flavor.
- Simmer to Meld Flavors: Increase the heat slightly to bring the skillet contents to a gentle boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Stir occasionally to prevent sticking. Let the mixture cook for 8 to 10 minutes until the liquid reduces slightly and thickens, concentrating the flavors. At this stage, your kitchen will fill with an irresistible Tuscan aroma.
- Add the Kale and Fresh Parsley: Once the liquid has reduced, stir in 2 cups of chopped Tuscan kale and 2 tablespoons of fresh parsley. Cook for an additional 2 minutes, stirring frequently, until the kale wilts but still retains its vibrant green color and slight crunch. The parsley adds a fresh herbal brightness that balances the richness of the beans and broth.
- Finish with Parmesan Cheese: Remove the skillet from heat. Using a swivel peeler or knife, shave ¼ cup of parmesan cheese over the top of the skillet. The cheese melts slightly from the residual heat, adding a savory, nutty layer of flavor and a luxurious texture. Taste and adjust salt or pepper if needed.
- Serve Warm with Bread: Serve the Tuscan White Bean Skillet immediately while it’s warm. Pair it with crunchy bread or a slice of toasted baguette to soak up the flavorful broth. This dish is perfect for a quick weeknight dinner, a cozy weekend meal, or meal prep for the week. Leftovers can be stored in an airtight container in the refrigerator for 2–3 days and reheated gently.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet or microwave.
- If you prefer a creamier texture, mash some of the cannellini beans with the back of a spoon while cooking.
- Adjust the red pepper flakes to your taste; add more for a spicier kick or omit for mild flavor.
- For a gluten-free option, serve with gluten-free bread or skip the bread entirely.
- Feel free to swap Tuscan kale with spinach or Swiss chard, but add it at the very end to prevent overcooking.
