Tuscan White Bean Skillet (members only)
This Tuscan White Bean Skillet is an easy weeknight dinner that is dairy-free and super comforting - the whole family will love it!
Equipment
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
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.
Nutrition
Calories: 315kcal | Carbohydrates: 41g | Protein: 14g | Fat: 12g