This Creamy Tuscan White Bean Skillet is a hearty vegan recipe that is packed with flavor, loaded with healthy ingredients, & ready in about 30 minutes. It’s a comforting meal that combines tender white beans & vibrant veggies with rich coconut milk, juicy tomatoes, & Italian seasoning. A satisfying weeknight dinner that is just as good for leftovers!
An ultra-comforting meal that is bursting with Tuscan-inspired flavors, this vegan skillet is about to be a new go-to.
This Creamy Tuscan White Bean Skillet is proof that you don’t need dairy or meat to create a rich, satisfying, & seriously tasty meal. The combination of tender white beans & vibrant veggies simmered in creamy coconut milk, juicy tomatoes, & Italian seasoning is pure plant-based comfort. It’s cozy, nourishing, & loaded with flavor in every bite!
Regardless if you whip up this delicious 30-minute dish on a busy weeknight or include it in your weekly meal prep rotation, one thing’s for sure—you won’t be disappointed!
Why You’ll Love This Vegan Tuscan Skillet Recipe
- Quick & Easy: Ready in about 30 minutes & only one pan to clean—ideal for hectic weeknights.
- Creamy Tuscan Vibes: Italian herbs, juicy tomatoes, garlic, & rich coconut milk come together for bold, cozy flavor.
- Meal Prep Qualified: This dish stores great & tastes phenomenal the next day. Leftovers = fully approved!
Ingredients
- Organic White Beans: Packed with plant-based protein & fiber. Cannellini beans are my go-to for this recipe because of their creamy texture, but great Northern or navy beans work just as well.
- Organic Vegetables: A vibrant mix of celery, carrots, yellow onion, & baby spinach adds depth, nutrients, & texture to the skillet.
- Organic No-Salt Added Canned Tomatoes: Diced or crushed—either works! They bring acidity & richness to balance the creamy coconut milk.
- Organic Full-Fat Unsweetened Coconut Milk: This is what makes the sauce super creamy & luscious. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
- Organic Garlic: Fresh is best for bold, aromatic flavor.
- Organic Additions: Balsamic vinegar, Italian seasoning, red pepper flakes, sea salt, & black pepper.
- Organic Macadamia Nut Oil: It’s ideal for sautéing the veggies thanks to its high smoke point & mild flavor.
How to Make
- Sauté the Veggies. Warm a skillet over medium-high heat with the macadamia nut oil. Once hot, add the chopped vegetables & sauté for 5–7 minutes. Once the vegetables are soft, stir in the garlic & seasonings.
- Add the Main Ingredients. Next, stir in the drained white beans, canned tomatoes, coconut milk, & spring water. Mix until well combined.
- Simmer. Bring the mixture to a gentle simmer. Cook covered for 10–15 minutes, stirring occasionally, until everything is heated through & the sauce has slightly thickened.
- Optionally Blend for Texture. For a creamier, thicker texture, transfer ⅓ of the skillet to a high-speed blender. Blend until smooth, then return it to the skillet & stir to combine.
- Balsamic Vinegar & Spinach. Stir in the balsamic vinegar & fresh spinach. Cook for another 1–2 minutes, just until wilted.
- Serve. Divide the creamy Tuscan skillet between bowls with garnishes of choice. Enjoy!
Tips for Making This Tuscan Skillet Recipe Perfectly
- Organic White Beans: Cannellini beans are my go-to for this recipe because of their creamy texture, but great Northern or navy beans work just as well.
- Don’t Skip the Coconut Milk: This is key for that rich, creamy consistency that balances the acidity from the canned tomatoes. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
- Blend for Extra Creaminess: Blending a ⅓ of the skillet is optional, but highly recommended. It thickens the skillet & creates a velvety texture.
Storing & Reheating
This Creamy Tuscan White Bean Skillet is the perfect vegan recipe for healthy leftovers & meal prep!
Storing. Store any leftovers in an airtight glass container in the refrigerator for up to 4 days.
Reheating. To reheat, warm your portion on the stove over low to medium heat, stirring occasionally. If the skillet seems too thick or dry, add a splash of coconut milk or spring water to loosen the sauce.
More Healthy Vegan Recipes You’ll Love
- Roasted Chickpea & Baby Potato Pesto Salad
- White Bean & Summer Squash Green Enchilada Bake
- Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl
- Sheet Pan Lemon Chickpeas & Veggies
- White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette
Sharing Is Caring!
If you make this Creamy Tuscan White Bean Skillet recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
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Creamy Tuscan White Bean Skillet
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4-6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Creamy Tuscan White Bean Skillet is a hearty vegan recipe that is packed with flavor, loaded with healthy ingredients, & ready in about 30 minutes. It’s a comforting meal that combines tender white beans & vibrant veggies with rich coconut milk, juicy tomatoes, & Italian seasoning. A satisfying weeknight dinner that is just as good for leftovers!
Ingredients
Always opt for organic ingredients.
- 2 tsp macadamia nut oil
- 1 yellow onion, diced
- 2 carrots, sliced
- 1 celery stalk, sliced
- 2 garlic cloves, minced
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- Sea salt & black pepper, to taste
- 2 (15-oz) cans white beans, drained
- 2 tbsp tomato paste
- 1 (15-oz) can no salt-added tomatoes
- 1 cup full-fat unsweetened coconut milk
- ½ cup spring water, plus more as needed
- 1 tbsp balsamic vinegar
- 2 cups baby spinach
Instructions
- Sauté the Veggies. Warm a skillet over medium-high heat with the macadamia nut oil. Once hot, add the chopped vegetables & sauté for 5–7 minutes. Once the vegetables are soft, stir in the garlic & seasonings.
- Add the Main Ingredients. Next, stir in the drained white beans, canned tomatoes, coconut milk, & spring water. Mix until well combined.
- Simmer. Bring the mixture to a gentle simmer. Cook covered for 10–15 minutes, stirring occasionally, until everything is heated through & the sauce has slightly thickened.
- Optionally Blend for Texture. For a creamier, thicker texture, transfer ⅓ of the skillet to a high-speed blender. Blend until smooth, then return it to the skillet & stir to combine.
- Balsamic Vinegar & Spinach. Stir in the balsamic vinegar & fresh spinach. Cook for another 1–2 minutes, just until wilted.
- Serve. Divide the creamy Tuscan skillet between bowls with garnishes of choice. Enjoy!
Notes
Organic White Beans: Cannellini beans are my go-to for this recipe because of their creamy texture, but great Northern or navy beans work just as well.
Don’t Skip the Coconut Milk: This is key for that rich, creamy consistency that balances the acidity from the canned tomatoes. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
Blend for Extra Creaminess: Blending a ⅓ of the skillet is optional, but highly recommended. It thickens the skillet & creates a velvety texture.
Storing & Reheating: Store any leftovers in an airtight glass container in the refrigerator for up to 4 days. To reheat, warm your portion on the stove over low to medium heat, stirring occasionally. If the skillet seems too thick or dry, add a splash of coconut milk or spring water to loosen the sauce.
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