Italian
Creamy Tuscan White Bean Skillet
Cannellini beans, tomatoes, spinach, and rosemary simmer in a creamy, dairy-free sauce for a 30-minute one-pan dinner.
The good part
Tested September 2026. This recipe is written for repeatable home cooking, with one action per step and clear allergen swaps in the recipe note.
Why this recipe works
The method builds flavor before adding liquid, keeps the main ingredients at their best texture, and adds fresh acid or herbs at the end. Read the complete ingredient list before cooking and check packaged sauces, broth, spice blends, and breads for animal-derived ingredients or allergens.
Make-ahead and storage
Cool leftovers promptly in shallow containers and refrigerate within two hours. Reheat cooked food until steaming hot. Texture-sensitive garnishes and sauces keep best in separate containers.
Useful substitutions
For more protein, serve with toasted whole-grain bread or add green peas. Choose certified gluten-free bread when needed.
Gather
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 cans cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup low-sodium vegetable broth
- 1 tsp dried rosemary
- 1/2 tsp red pepper flakes
- 1/2 cup unsweetened oat cream
- 3 cups baby spinach
- 1 tbsp lemon juice
- Salt and black pepper
Make
Method
- 01Warm the olive oil in a large skillet over medium heat.
- 02Cook the onion with a pinch of salt for 5 minutes until soft.
- 03Add the garlic, rosemary, and red pepper flakes and stir for 30 seconds.
- 04Add the beans, tomatoes, and broth and simmer uncovered for 12 minutes.
- 05Stir in the oat cream and spinach and cook until the spinach wilts.
- 06Finish with lemon juice and black pepper, then adjust the salt.
Keep cooking
Swaps, storage, and useful next steps.
For more protein, serve with toasted whole-grain bread or add green peas. Choose certified gluten-free bread when needed.