Creamy Tuscan White Bean Skillet with Sun-Dried Tomatoes & Kale
A rich, velvety 20-minute vegetarian dinner bursting with tender cannellini beans, garlic cream sauce, sweet sun-dried tomatoes, and baby kale. Perfect with crusty sourdough bread.
Why This Recipe Works
Using the flavorful oil directly from the sun-dried tomato jar infuses the entire sauce with deep, savory sweetness.
Creamy Tuscan White Bean Skillet with Sun-Dried Tomatoes & Kale
Ingredients
Click any ingredient to strike it off while cooking.
Aromatics & Greens
Beans & Velvety Sauce
Recommended Kitchen Equipment
Tested tools that yield the best results for this recipe.
Large Deep Skillet or Sauté Pan
Microplane Cheese Grater
Step-by-Step Instructions
-
1
Heat olive oil in a wide skillet over medium heat. Add minced garlic and sun-dried tomatoes. Sauté for 1 to 2 minutes until garlic is wonderfully fragrant.
1:NaN -
2
Pour in vegetable broth and heavy cream. Bring to a gentle simmer for 3 minutes to allow sauce to begin thickening.
3:NaN -
3
Stir in drained cannellini beans and chopped kale. Simmer for 4 to 5 minutes, stirring occasionally until kale is tender and wilted.
4:NaN -
4
Remove skillet from heat. Stir in grated Parmesan cheese until velvety and melted into the sauce. Season with salt, pepper, and red pepper flakes. Serve immediately with warm toasted bread.
1:NaN
📦 Storage & Make-Ahead Tips
Store leftovers in a sealed container in the fridge for up to 4 days. The sauce will thicken as it cools; thin with a splash of broth or cream when reheating.
Nutrition Facts (Per Serving)
Reader Reviews & Ratings
Tried this recipe? Leave a rating & review
Made this tonight for my family and it was an absolute hit! The scaling feature made it so easy to cook for 6 people instead of 4. Bookmarking this immediately!
Verified Home Cook