Italian White Bean Skillet

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Italian White Bean Skillet

  • Author: Christina Iaboni, RD
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2-4 servings
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Description

This easy skillet meal is comforting, satisfying, and nutritious. Best of all, it comes together in under 30 minutes and makes a great meatless weeknight meal. Serve it with a crusty baguette to soak up all the delicious sauce.

Feel free to add more vegetables such as sliced mushrooms, chopped zucchini, peppers or eggplant before adding the tomatoes.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic, minced 
  • 1 can of cherry tomatoes (398ml)*
  • 1 tbsp pesto
  • ¼ tsp salt 
  • 2 cups of baby spinach 
  • 1 x19oz can of white cannellini or kidney beans, drained and rinsed
  • 1 cup grated mozzarella cheese
  • ¼ cup grated parmesan cheese 
  • Toasted baguette for serving
  • Fresh chopped parsley or basil for servings (optional)

Instructions

  1. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until it starts to soften. 
  2. Add the garlic and cook until fragrant, about one minute. Add the can of cherry tomatoes, pesto, salt, and half a cup of water and stir. Bring to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the sauce to thicken and the cherry tomatoes to burst.
  3. Add the spinach and white beans and stir everything together. Cook for just a few more minutes until the spinach has wilted.
  4. Top the skillet with the mozzarella and parmesan cheese. Place under the broiler for 3-5 minutes until the cheese melts and gets lightly golden brown. Be sure to watch the broiler closely so the cheese does not burn.
  5. Remove from the oven and allow the beans to cool for a few minutes. Serve with your favourite toasted baguette. 

Notes

*Cherry tomatoes are found in many grocery stores now but if you can’t find them, substitute a 15oz can of diced tomatoes or 2 cups of fresh cherry/grape tomatoes.

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