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Vegan Tuscan White Bean Skillet - Simple, Cozy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and finishing. Use extra-virgin if you can.
  • Yellow onion: Diced, for sweetness and depth.
  • Garlic: Thinly sliced or minced; the backbone of the flavor.
  • Crushed red pepper flakes: Optional, for gentle heat.
  • Tomato paste: Concentrated richness and color.
  • Cherry tomatoes or canned diced tomatoes: Fresh or canned both work; choose what you have.
  • Vegetable broth: To create a saucy base.
  • Cannellini beans: Two cans, drained and rinsed. Great Northern beans also work.
  • Kale or baby spinach: Adds color, nutrients, and texture.
  • Dried oregano and dried thyme: Classic Tuscan-style herbs.
  • Fresh rosemary: Optional, but adds a lovely piney note.
  • Lemon: Zest and juice to finish.
  • Salt and black pepper: To season throughout.
  • Nutritional yeast or vegan Parmesan: Optional, for a savory boost.
  • Capers or olives: Optional, for a briny pop.
  • Fresh parsley or basil: For garnish and freshness.
  • Crusty bread or cooked polenta: For serving.

Method
 

  1. Warm the skillet: Set a large skillet over medium heat and add 2 tablespoons olive oil. When it shimmers, add the diced onion and a pinch of salt. Cook 5–7 minutes until soft and lightly golden.
  2. Add aromatics: Stir in the garlic and red pepper flakes. Cook 30–60 seconds until fragrant, being careful not to brown the garlic.
  3. Build the base: Add 1 tablespoon tomato paste. Cook and stir for 1–2 minutes to caramelize it slightly. This deepens the flavor.
  4. Add tomatoes and herbs: Pour in 1 1/2 cups cherry tomatoes (or a 14-ounce can diced tomatoes with juices). Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a small sprig of fresh rosemary if using. Cook 3–4 minutes to soften and fuse.
  5. Make it saucy: Pour in 1 cup vegetable broth and bring to a gentle simmer. Taste and adjust salt.
  6. Add the beans: Stir in the cannellini beans. Let everything simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the beans are tender and creamy.
  7. Stir in greens: Add chopped kale (stems removed) or a few handfuls of baby spinach. Cook 2–3 minutes, until wilted but still vibrant.
  8. Finish bright: Turn off the heat. Add the zest of half a lemon and 1–2 teaspoons lemon juice. Drizzle with 1 tablespoon olive oil. Stir in 1–2 tablespoons nutritional yeast or vegan Parmesan if you like, plus 1 tablespoon capers or chopped olives for extra pop.
  9. Taste and season: Add salt and black pepper to taste. Remove the rosemary sprig if used.
  10. Serve: Scatter chopped parsley or basil on top. Serve with warm crusty bread for dipping, or spoon over creamy polenta or cooked grains.