Tuscan White Bean Skillet (members only)
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This Tuscan White Bean Skillet is an easy weeknight dinner that is dairy-free and super comforting – the whole family will love it!
Grab one skillet and take 30 minutes out of your day and you’ll have this delicious Tuscan White Bean Skillet on the table for dinner tonight! It is the perfect quick dinner that is packed with plant protein and summer flavors. Serve with some toasted bread on the side for dipping – seriously delicious!
here’s what you need
ingredients
- oil
- yellow onion
- cherry tomatoes
- dried oregano
- dried parsley
- pepper
- sun-dried tomatoes
- garlic
- white beans
- non-dairy milk
- broth
- vegan cream cheese
- lemon juice
- kale
- fresh basil
equipment
You’ll need a large skillet.
steps
step 1: prep the base
First thing we need to do is soften the veggies. So, add the onion, cherry tomatoes & dry seasonings. Cook down for a few minutes until the cherry tomatoes start to burst.
Add in the sun-dried tomatoes & garlic and let it cook down for about a minute.
step 2: simmer
Pour in the beans, milk, broth & cream cheese. Stir until the cream cheese is melted. Bring to a gentle boil, lower the heat and simmer.
The broth should thicken slightly as it simmers. You can stir it every minute or so.
step 3: finish & serve
To finish off the skillet, add some lemon juice, kale & fresh basil. Stir until the greens are wilted.
Give it a taste and adjust the seasonings – you might need to add salt at this point.
I like to serve this with toasted bread on the side for dipping. It is the perfect vessel for soaking up all of that delicious broth!
tips & tricks
You can omit the vegan cream cheese – it just adds a thicker consistency.
I like this with toasted bread on the side, but I’ve also added cooked orzo to this for a more complete meal.
need more recipe inspo? check these out:
Tuscan White Bean Skillet (members only)
Ingredients
- 2 tablespoons oil I used the oil for the sun-dried tomato jar
- 1 small yellow onion diced
- 12 ounces cherry tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1/4 cup sun-dried tomatoes
- 4 cloves garlic minced
- 2 15-ounce cans white beans drained & rinsed
- 1 cup non-dairy milk unsweetened
- 1/2 cup broth I used vegan chicken broth
- 4 ounces vegan cream cheese
- 1/2 lemon juiced
- 1 cup kale chopped
- 1/2 cup fresh basil chopped
- toasted bread optional, for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, cherry tomatoes and dry seasonings. Cook down for 5 minutes, stirring frequently. Add the sun-dried tomatoes & garlic and cook for another minute.
- Pour in the beans, milk, broth & cream cheese. Stir until the cream cheese is melted. Bring to a gentle boil, lower the heat and simmer for 10 minutes.
- Add the lemon juice, kale & basil and stir until the greens are combined. Taste and adjust the seasonings as needed – depending on the broth you used, you may need to add salt at this point.
- Serve hot with extra fresh basil and toasted bread on the side for dipping.
Notes
- You can omit the vegan cream cheese – it just adds a thicker consistency.
- I like this with toasted bread on the side, but I’ve also added cooked orzo to this for a more complete meal.
