Recipe Background
This is a very distinct vegetarian dish that even the most carnivorous of eaters will love! The Italian White Bean Skillet is creamy, hearty, and cheesy, with notes of fragrant basil and juicy tomatoes mixed in for a well-rounded, Mediterranean garden flavor! Served up with some crunchy toast, Italian White Bean Skillet is a simple but delicious dinner anyone can make and everyone will love!
This is a very distinct vegetarian dish that even the most carnivorous of eaters will love! The Italian White Bean Skillet is creamy, hearty, and cheesy, with notes of fragrant basil and juicy tomatoes mixed in for a well-rounded, Mediterranean garden flavor! Served up with some crunchy toast, Italian White Bean Skillet is a simple but delicious dinner anyone can make and everyone will love!
Ingredients
- 6 tablespoons extra-virgin olive oil divided
- 4 cloves garlic finely chopped
- 2 cups cherry tomatoes halved
- 1 1/2 teaspoons kosher salt divided
- 4 cups spinach packed
- 2 (14.5-ounce) cans cannellini beans drained and rinsed
- 1 cup heavy cream
- 1/2 cup parmesan finely shredded
- 1/4 cup water
- 4 thick-cut slices white country bread
- 1/2 cup fresh basil leaves thinly sliced, plus more, to taste, torn, for serving
Directions
- In a large skillet over medium heat, add 2 tablespoons of the oil.
- Add the garlic to the hot oil and cook, while stirring, until fragrant, about 1 minute.
- Add the tomatoes and 1/2 teaspoon of the salt to the garlic and cook, while tossing occasionally, until the tomatoes soften and begin to release their juices, about 3-4 minutes.
- Add the spinach to the tomato mixture and cook, while stirring, until wilted, about 1-2 minutes.
- Add the beans, the heavy cream, the parmesan, 1/2 teaspoon of the remaining salt, and the water to the tomato mixture and stir to combine.
- Increase the heat to high and bring the bean mixture to a boil.
- Reduce the heat to medium-low and simmer the bean mixture until thickened slightly, about 8-12 minutes.
- In a separate, large skillet over medium-high heat, add 2 tablespoons of the remaining oil.
- Add 2 slices of the white country bread to the hot oil and cook, flipping it halfway through, until golden-brown on both sides, about 3-4 minutes total.
- Transfer the toasted bread slices to a plate.
- Repeat the toasting process with the remaining olive oil and the remaining bread slices.
- Add 1/2 cup of the sliced fresh basil leaves to the bean mixture and fold to combine.
- Taste the bean mixture for seasoning and add the remaining salt. You may not need any or all of the remaining salt.
- Serve with the toast and the extra torn basil.
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