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Creamy White Bean, Tomato & Spinach Skillet
Cannellini beans simmer in garlicky tomatoes with spinach and a small splash of cream for a hearty vegetarian skillet rather than a thin soup.
Inspired by Tuscan-style white bean skillets
Prep
10 min
Cook
20 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 1 tablespoon olive oil
- • 1 small yellow onion, diced
- • 4 garlic cloves, minced
- • 1/4 teaspoon crushed red pepper flakes
- • 1 can (28 ounces) crushed tomatoes
- • 2 cans (15 ounces each) cannellini beans, rinsed and drained
- • 1/2 teaspoon dried oregano
- • 1/2 teaspoon kosher salt
- • 1/4 cup half-and-half
- • 4 cups baby spinach
- • 1/4 cup finely grated vegetarian Parmesan-style hard cheese (microbial rennet)
- • 1/4 cup chopped fresh basil
- • 1 teaspoon lemon juice
View ingredient-by-ingredient match
- 1 tablespoon olive oilMissing
- 1 small yellow onion, dicedMissing
- 4 garlic cloves, mincedMissing
- 1/4 teaspoon crushed red pepper flakesMissing
- 1 can (28 ounces) crushed tomatoesMissing
- 2 cans (15 ounces each) cannellini beans, rinsed and drainedMissing
- 1/2 teaspoon dried oreganoMissing
- 1/2 teaspoon kosher saltMissing
- 1/4 cup half-and-halfMissing
- 4 cups baby spinachMissing
- 1/4 cup finely grated vegetarian Parmesan-style hard cheese (microbial rennet)Missing
- 1/4 cup chopped fresh basilMissing
- 1 teaspoon lemon juiceMissing
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Method
Recipe notes
The beans' starch thickens the tomatoes naturally; simmer uncovered before adding dairy. Salt cautiously because canned beans and Parmesan vary.
Planning, storage, and serving
Storage and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently with a splash of water until steaming hot; freeze up to 2 months before adding the half-and-half and Parmesan.
Make-ahead tips
Make the tomato-bean base up to 3 days ahead. Stir in spinach, dairy, basil, and lemon when reheating for the freshest finish.
What to serve with it
- - Whole-grain toast
- - Brown rice
- - Crunchy green salad
Equipment needed
- - Large deep skillet
- - Wooden spoon
- - Measuring cups
Difficulty explained
One skillet and pantry-friendly beans keep the method quick and forgiving.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Equal parts whole milk and heavy cream
Combine equal parts whole milk and heavy cream, then use the same total amount.
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Adding half-and-half before the tomato sauce thickens leaves the skillet soupy.
- Boiling hard after adding dairy may cause the sauce to separate.
- Undrained beans dilute the sauce and add unpredictable sodium.
Nutrition Context
- White beans provide plant protein and fiber; the small dairy addition adds richness without becoming the base of the sauce.
- Estimated values depend on canned bean and tomato brands and whether bread or rice is served alongside.
FAQ
Can I make it vegan?
Use unsweetened plant-based cooking cream and omit Parmesan, checking labels for suitability.
Why is the sauce thin?
Simmer the tomatoes and drained beans uncovered until visibly thick before adding dairy.
Can I use dried beans?
Yes. Fully cook them first, then measure about 3 cups cooked beans for this recipe.
Can I freeze leftovers?
Freeze the tomato-bean base before adding dairy and spinach for the best texture.
What can I serve with it?
Whole-grain toast or brown rice makes it more substantial; a green salad adds contrast.
What sides pair best with this dish?
Good pairings include Whole-grain toast; Brown rice; Crunchy green salad. Choose one or two based on how substantial you want the meal to be.