Creamy White Bean and Rosemary Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh rosemary sprigs for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and dried rosemary, cooking for 1 minute.
4. 4 Add cannellini beans, diced tomatoes, vegetable broth, black pepper, salt, and red pepper flakes if using.
5. 5 Bring to a simmer and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
6. 6 Stir in Parmesan cheese if using.
7. 7 Serve hot, garnished with fresh rosemary sprigs.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add sautéed spinach or kale for extra greens.
• Stir in some diced pancetta for a non-vegetarian twist.

Substitutions

• Substitute dried rosemary with fresh rosemary, using 1 tablespoon for the same flavor.
• Use another white bean variety if cannellini is unavailable.

Pairings

• Rustic Italian bread
• A peppery arugula salad

Nutrition

Tips

• For extra creaminess, mash some of the beans against the side of the skillet.
• Toast some crusty bread on the side for a perfect pairing.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat with a splash of broth.

Serving Suggestions

• Serve with crusty bread or a simple green salad.
• Pairs beautifully with a glass of crisp white wine.

FAQ