Creamy Tuscan anything is a cult classic here at Delish, but this vegetarian version might be our new favorite. Featuring white beans and spinach swimming in a luxurious tomato cream sauce, this hearty skillet dinner is so comforting and satisfying, you’ll never miss the chicken.
Prepping all ingredients before turning on the stove is always the secret to stress-free cooking, but it’s especially important here. Once the garlic hits the pan, the tomatoes, spinach, and cheese follow quickly. Don’t be the person trying to speed-shred the cheese while the tomatoes are in the pan. You’ll only stress yourself out—and potentially grate a thumb in the process.
Cannellini beans are king of canned white beans. Larger and creamier than other varieties, they’re often a bit more expensive, but totally worth it. You could substitute Great Northern beans or navy beans in a pinch, but with a recipe where the beans are the star, it’s worth the splurge.
These saucy beans are luxurious enough to eat straight from the skillet, but a slice of golden pan-fried bread really takes them over the top. Thick-cut country bread, good olive oil, and medium-high heat are your friends here. Toast the bread like you would sear a steak: Put your favorite side down first and try not to disturb it until it’s G.B.D. (golden-brown-delicious) underneath.
Leftovers can be refrigerated in an airtight container and should last about 3 days. For best results, reheat in a small pot on the stove, stirring frequently. You can use the microwave if you want, but the sauce will want to separate.
Did you try this? Let us know how it went in the comments!
Creamy Tuscan anything is a cult classic here at Delish, but this vegetarian version might be our new favorite. Featuring white beans and spinach swimming in a luxurious tomato cream sauce, this hearty skillet dinner is so comforting and satisfying, you’ll never miss the chicken.
Prepping all ingredients before turning on the stove is always the secret to stress-free cooking, but it’s especially important here. Once the garlic hits the pan, the tomatoes, spinach, and cheese follow quickly. Don’t be the person trying to speed-shred the cheese while the tomatoes are in the pan. You’ll only stress yourself out—and potentially grate a thumb in the process.
Cannellini beans are king of canned white beans. Larger and creamier than other varieties, they’re often a bit more expensive, but totally worth it. You could substitute Great Northern beans or navy beans in a pinch, but with a recipe where the beans are the star, it’s worth the splurge.
These saucy beans are luxurious enough to eat straight from the skillet, but a slice of golden pan-fried bread really takes them over the top. Thick-cut country bread, good olive oil, and medium-high heat are your friends here. Toast the bread like you would sear a steak: Put your favorite side down first and try not to disturb it until it’s G.B.D. (golden-brown-delicious) underneath.
Leftovers can be refrigerated in an airtight container and should last about 3 days. For best results, reheat in a small pot on the stove, stirring frequently. You can use the microwave if you want, but the sauce will want to separate.
Did you try this? Let us know how it went in the comments!
- Yields:
-
4
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 796
Directions
-
- Step 1
In a large skillet over medium heat, heat 2 tablespoons oil. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Step 2Add tomatoes, season with 1/2 teaspoon salt, and cook, tossing occasionally, until tomatoes soften and release their juices, 3 to 4 minutes. Add spinach and cook, stirring, until wilted, 1 to 2 minutes more.
- Step 3Stir in beans, cream, Parmesan, 1/2 teaspoon salt, and 1/4 cup water and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, 8 to 12 minutes (sauce will continue to thicken as it cools).
- Step 4Meanwhile, in another large skillet over medium-high heat, heat 2 tablespoons oil. Add 2 slices of bread and cook, turning halfway through, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate. Repeat with remaining bread and 2 tablespoons oil.
- Step 5Fold sliced basil into bean mixture; season with remaining 1/2 teaspoon salt, if needed. Top with torn basil. Serve with bread alongside.
- Step 1
Related Video: Creamy Tuscan Chicken
