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Creamy white bean skillet with spinach and tomatoes

30-Minute Dinners

Creamy Tuscan White Bean Skillet

Cannellini beans, sun-dried tomatoes, and spinach in a garlicky cream sauce—proof that pantry dinner can feel luxurious.

Developed for DishGal · Updated 2026-08-17

Prep8 min
Cook17 min
Total25 min
Cost$1.95

Directions

  1. Bloom the aromatics

    Warm olive oil in a wide skillet over medium. Add garlic, sun-dried tomatoes, and a pinch of red pepper flakes; cook 60 to 90 seconds.

  2. Simmer the beans

    Add beans, broth, Italian seasoning, and black pepper. Simmer uncovered for 6 minutes.

  3. Thicken naturally

    Mash about 1/2 cup beans against the side of the pan, then stir them back in. This thickens the sauce without flour.

  4. Finish the sauce

    Add cream, spinach, and Parmesan. Cook gently until the spinach wilts and the sauce coats the beans.

  5. Brighten

    Stir in lemon juice, taste for salt, and serve with toasted bread.

Why this works

Why it worksMashing a portion of the beans creates body while keeping the recipe gluten-free.
Why it worksSun-dried tomatoes season the sauce with concentrated sweet-savory flavor.
Why it worksLemon added last keeps the cream sauce from tasting heavy.

Swaps & notes

Easy swaps

  • Use chickpeas or butter beans.
  • Full-fat coconut milk makes it dairy-free; replace Parmesan with nutritional yeast.
  • Add cooked Italian sausage for a meatier version.

Cook notes

  • Keep the heat below a hard boil once cream is added.
  • Oil-packed sun-dried tomatoes give the best texture; blot off excess oil.

Storage

Refrigerate up to 4 days. The sauce thickens in the fridge; loosen with broth during reheating.

Questions

Can I use frozen spinach?

Yes. Thaw 1 cup, squeeze it very dry, and add with the cream.

Is this a complete meal?

With bread or rice, yes. A simple salad makes it feel more substantial.

Can I freeze it?

The beans freeze well, but cream can become slightly grainy. Freeze before adding cream, then finish after reheating.

Creamy Tuscan White Bean Skillet
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1. Bloom the aromaticsWarm olive oil in a wide skillet over medium. Add garlic, sun-dried tomatoes, and a pinch of red pepper flakes; cook 60 to 90 seconds.
2. Simmer the beansAdd beans, broth, Italian seasoning, and black pepper. Simmer uncovered for 6 minutes.
3. Thicken naturallyMash about 1/2 cup beans against the side of the pan, then stir them back in. This thickens the sauce without flour.
4. Finish the sauceAdd cream, spinach, and Parmesan. Cook gently until the spinach wilts and the sauce coats the beans.
5. BrightenStir in lemon juice, taste for salt, and serve with toasted bread.