Quick and easy Tuscan Bean Skillet filled with mushrooms, onions, tomatoes, artichokes and protein packed cannellini beans is a one-dish vegetarian meal.
In a large 12” skillet add olive oil and heat over medium-high heat. Add mushrooms and cook until browned and tender, while stirring occasionally, about 2 minutes.
Add onions, garlic and sun-dried tomatoes. Sauté until the onions are tender, about 2 – 3 minutes.
Add diced tomatoes and tomato paste, stir to combine and cook for about 2 minutes.
Add cannellini 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.
Serve right out of the skillet garnished with sprigs of Rosemary, freshly chopped parsley, Parmesan cheese and crusty bread.