Tuscan White Bean & Vegetable Skillet
15min
15min
2
380
Chef's Note
For a heartier meal, serve this skillet over cooked farro or with a slice of crusty whole grain bread. The key to this dish is layering the flavors - don't rush the sautéing of the vegetables. You can also substitute any seasonal vegetables you have on hand.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
3 cloves, minced garlic
1 medium, diced red bell pepper
1 medium, diced zucchini
1 cup, halved cherry tomatoes
1 15-oz can, drained and rinsed cannellini beans
2 cups baby spinach
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes
1/4 cup vegetable broth
1/2 juiced lemon
1/4 cup, grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons, chopped fresh basil
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 2
Add the diced onion and cook for 3-4 minutes until translucent.
- 3
Add 3 cloves of minced garlic and cook for 30 seconds until fragrant.
- 4
Add the diced red bell pepper and zucchini to the skillet. Cook for 5 minutes until vegetables begin to soften.
- 5
Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Add the halved cherry tomatoes and cook for 2 minutes until they begin to release their juices.
- 7
Add the drained and rinsed cannellini beans and 1/4 cup vegetable broth. Stir to combine and simmer for 3 minutes.
- 8
Stir in 2 cups of baby spinach and cook until wilted, about 1 minute.
- 9
Squeeze the juice of 1/2 lemon over the skillet and stir to incorporate.
- 10
Remove from heat and sprinkle with 1/4 cup grated parmesan cheese and 2 tablespoons chopped fresh basil.
Nutrition Information (per serving)
380
18g
42g
16g
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