Name: Creamy Tuscan White Bean Skillet with Sun-Dried Tomatoes & Kale
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 of a 7-ounce jar sun-dried tomatoes in oil, roughly chopped; 1 tablespoon apple cider vinegar; 1 tablespoon dried basil; 1 tablespoon salt, plus more to taste; 1 Freshly cracked black pepper, to taste; 1 pinch crushed red pepper flakes; 1 tablespoon olive oil; 2 cloves garlic, minced; 6 ounces fresh kale, chopped; 2 tablespoon water; 2 tablespoon oil from the jar of sun-dried tomatoes

Creamy Tuscan White Bean Skillet with Sun-Dried Tomatoes & Kale

This Creamy Tuscan White Bean Skillet with Sun-Dried Tomatoes & Kale is a quick, flavorful, and satisfying 20-minute meal packed with plant-based protein, fiber, and colorful vegetables. Creamy cannellini beans, tender kale, and tangy sun-dried tomatoes come together in one skillet for an easy weeknight dinner or meal-prep-friendly lunch.

Why This Recipe Works

This Tuscan white bean skillet is the perfect combination of convenience, flavor, and nutrition. Creamy cannellini beans provide plenty of plant-based protein and fiber, while kale adds freshness and nutrients. Sun-dried tomatoes bring a rich, slightly tangy flavor, and the simple dressing made with sun-dried tomato oil, apple cider vinegar, basil, and red pepper flakes ties everything together. Best of all, this easy white bean recipe comes together in just 20 minutes using one skillet.

Tips to Make This Recipe

Rinse the beans well: Draining and rinsing the cannellini beans removes excess liquid and helps keep the flavors fresh.
Use jarred sun-dried tomatoes in oil: The flavorful oil is used in the dressing, so there is no need to waste it.
Don't overcook the kale: Cook it just until wilted and tender while retaining some texture.
Adjust the spice: Add more crushed red pepper flakes if you prefer a little extra heat.
Add more kale if desired: You can use up to 8 ounces of chopped kale if that's the package size available.
Taste before serving: Depending on the saltiness of your beans and sun-dried tomatoes, you may want to add a little extra salt or black pepper.

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Chef's Tip

For the best flavor, don't skip the dressing made with the oil from the sun-dried tomato jar. That oil is already infused with rich tomato flavor and adds much more depth than plain oil alone. Whisk it with apple cider vinegar, dried basil, freshly cracked black pepper, and red pepper flakes before adding it to the skillet. Drizzling the dressing in at the end keeps the bright, tangy flavor noticeable instead of cooking it away.