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white bean skillet with parmesan, kale, and bread on a counter
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Tuscan White Bean Skillet

Creamy, delicious, and flavorful, this vegetarian bean dinner is made with Tuscan-inspired ingredients like cannellini beans, kale, and artichoke hearts. It's an easy meal that the whole family will love.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 306kcal

Equipment

  • skillet (at least 12 inches wide, cast iron if you have it)

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 leeks white and light green parts sliced into half-moons
  • 6 cloves garlic minced
  • 2 15-ounce cans cannellini beans drained and rinsed
  • 1 14-ounce can quartered artichoke hearts in water; drained and rinsed
  • 1.5 cups vegetable broth can sub 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 chopped Tuscan kale also known as lacinato kale
  • 2 tablespoons chopped fresh parsley
  • ¼ cup shaved parmesan cheese
  • Bread for serving

Instructions

  • Warm the olive oil in a large skillet (at least 12 inches wide) over medium heat. Add the leeks and cook for 2 to 3 minutes until they start to get tender. Stir in the garlic and cook for 1 minute until fragrant.
  • Add the beans, artichoke hearts, broth, sage leaves, lemon zest, red pepper flakes, salt, and pepper to the skillet. Let everything come to a boil then reduce the heat to medium-low to maintain a simmer. Cook, stirring often, until the liquid starts to reduce, about 8 to 10 minutes.
  • Stir in the chopped kale and parsley. Cook for 2 more minutes until the kale is wilted.
  • Remove the skillet from heat. Add shaved parmesan on top. I like to use a swivel peeler on a block of aged parmesan. Serve with crunchy bread if desired. Enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in a skillet or in the microwave until warmed through.
  • Nutrition facts do not include bread.

Nutrition

Serving: 1.5cups | Calories: 306kcal | Carbohydrates: 46g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 874mg | Potassium: 157mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2234IU | Vitamin C: 20mg | Calcium: 267mg | Iron: 6mg