Tomato Basil White Bean Skillet with Parmesan

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup fresh basil leaves, torn
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon balsamic vinegar

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add white beans, diced tomatoes, dried basil, oregano, and red pepper flakes if using. Season with salt and pepper.
5. 5 Simmer uncovered for 15 minutes, stirring occasionally.
6. 6 Stir in fresh basil leaves and balsamic vinegar.
7. 7 Remove from heat and sprinkle with Parmesan cheese.
8. 8 Serve hot, directly from the skillet.

Equipment

• Large skillet

Variations

• Add spinach or kale for extra greens.
• Substitute Parmesan with nutritional yeast for a vegan option.

Substitutions

• Use fresh basil in place of dried if desired.
• Substitute white beans with cannellini or Great Northern beans.

Pairings

• Crusty bread
• Fresh green salad

Nutrition

Tips

• For extra flavor, use fresh herbs if available.
• Add a splash of water if the skillet gets too dry while simmering.

Storage

Store leftovers 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 overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Pair with crusty bread for dipping.
• Serve alongside a fresh green salad.

FAQ