Tuscan Bean Skillet

Looking for a heart-warming one-pot vegetarian meal? Look no further you’ve found it! This winning recipe has fresh and vibrant flavours tasting like it came right from Tuscany!

The skillet includes a handful of traditional Tuscan ingredients like white cannellini beans, garlic, fresh rosemary, earthy mushrooms, sun-ripe tomatoes, artichokes, and oil-packed sun-dried tomatoes. The result is a full bodied flavourful “soupy” tomato-based meal that’s filling, earthy and satisfying.

It’s amazing that something so delicious and healthy can be so good! The ingredients are quick to prep with the added bonus of cooking up quickly in one skillet sending off wonderful aromas in your kitchen. But wait, there’s even more to make it better! The meal can be served right out of the skillet which saves a lot of time on dishes. It’s just too good to be true for those busy weeknights.

 Although this skillet is vegetarian, often my husband insists on meat with his meal so I simply add roasted Italian sausages as a side to satisfy him. The sausages pair nicely with this skillet dinner but it’s totally optional for the meat eaters only.

It’s a must to serve the skillet with crusty bread to soak up all the wonderful flavourful juices.

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Tuscan Bean Skillet

Cook Time 30 minutes

Servings 5

Author Rita Jakobschuk

Ingredients

• 2 tablespoons olive oil
• 300 g cremini mushrooms sliced
• 1 large onion sliced
• 4 garlic cloves minced
• ½ cup chopped oil-packed sun-dried tomatoes with some of the oil
• 1 680 mL tin diced tomatoes
• 1 tablespoon tomato paste
• 1 540 mL tin cannelini beans drained and rinsed
• 1 398 mL tin artichoke quarters packed in water drained and sliced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon freshly chopped Rosemary plus 2 springs for garnish
• 2 tablespoons freshly chopped parsley for garnish
• Freshly grated Parmesan cheese for garnish, if desired
• Crusty bread for dipping

Instructions

1. In a large 12” skillet add the oil and heat over medium-high heat. Add mushrooms and cook until browned and tender, while stirring occasionally, about 2 minutes.
2. Add onions, garlic and sun-dried tomatoes. Sauté until the onions are tender, about 2 minutes.
3. Add diced tomatoes and tomato paste, stir to combine and cook for about 2 minutes.
4. Add cannelini beans, artichoke hearts, season with salt, pepper and Rosemary and stir to combine. Bring to a full boil and let bubble for 5 minutes until some of the liquid reduces. Reduce heat to medium-low, cover and cook for 20 minutes.
5. Serve right out of the skillet garnished with sprigs of Rosemary, freshly chopped parsley and Parmesan cheese.