Tuscan White Bean and Vegetable Skillet with Garlic Bread
20min
35min
4
485
Chef's Note
For a richer flavor profile, try adding a Parmesan rind to the skillet while it simmers. Remove before serving. You can also prepare the vegetable mixture a day ahead and refrigerate, then reheat and add the spinach and lemon just before serving for a quicker weeknight meal.
Tags
Ingredients
2 15 oz cans cannellini beans
3 tablespoons olive oil
1 medium yellow onion
2 medium carrots
1 medium zucchini
1 medium red bell pepper
4 cloves garlic cloves
2 sprigs fresh rosemary
3 sprigs fresh thyme
1/2 teaspoon crushed red pepper flakes
1 14.5 oz can diced tomatoes
1 cup vegetable broth
3 cups baby spinach
1 medium lemon
1 loaf Italian baguette
4 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Drain and rinse 2 cans of cannellini beans, set aside.
- 3
Dice 1 medium yellow onion, 2 medium carrots, 1 medium zucchini, and 1 medium red bell pepper into 1/2-inch pieces.
- 4
Mince 4 cloves of garlic and divide in half. Finely chop fresh herbs: leaves from 2 sprigs of rosemary and 3 sprigs of thyme.
- 5
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the diced onion and carrots, cooking for 5 minutes until they begin to soften.
- 6
Add the zucchini and bell pepper to the skillet and cook for another 3 minutes.
- 7
Add half of the minced garlic, chopped herbs, 1/2 teaspoon of crushed red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir and cook for 1 minute until fragrant.
- 8
Add the drained cannellini beans, 1 can of diced tomatoes with their juices, and 1 cup of vegetable broth. Stir to combine and bring to a simmer.
- 9
Reduce heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally.
- 10
While the skillet is simmering, prepare the garlic bread. Slice the baguette in half lengthwise.
- 11
In a small bowl, mix 4 tablespoons of softened butter with the remaining minced garlic, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
- 12
Spread the garlic butter mixture evenly over the cut sides of the baguette. Sprinkle with 1/4 cup of grated Parmesan cheese.
- 13
Place the bread on a baking sheet and bake in the preheated oven for 10-12 minutes until golden and crispy.
- 14
Return to the skillet and fold in 3 cups of baby spinach, stirring until wilted, about 2 minutes.
- 15
Zest half the lemon and squeeze 2 tablespoons of juice into the skillet. Stir to incorporate.
- 16
Taste and adjust seasoning if needed.
- 17
Chop 1/4 cup of fresh parsley and sprinkle over the skillet. Drizzle with the remaining 1 tablespoon of olive oil.
- 18
Slice the garlic bread and serve alongside the warm bean and vegetable skillet.
Nutrition Information (per serving)
485
18g
65g
19g
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