Tuscan White Bean Skillet
Creamy white beans simmered with garlic, blistered cherry tomatoes, spinach and rosemary in one pan. Serve with crusty bread.
- Servings
- 4
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Vegan tip: check the labels on crusty bread (some breads contain milk or eggs).
Ingredients
Equipment
- Large skillet
Instructions
Heat the oil in the skillet over medium heat. Cook the shallot until soft, 3 minutes, then add the garlic, rosemary and pepper flakes for 1 minute.
Add the cherry tomatoes and cook until they blister and start to burst, 5–6 minutes. Press some with a spoon to release their juices.
Add the beans, broth and salt and simmer, mashing a few beans to make the sauce creamy, 6–8 minutes.
Stir in the spinach until wilted, 1 minute. Remove the rosemary stem, add the lemon juice and serve with toasted bread.
Notes
- Not vegan? A spoonful of ricotta or grated Parmesan on top is lovely.
My notes
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Nutrition estimate
- Calories
- 230
- Protein
- 10 g
- Carbs
- 26 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
