Warm, nourishing, and perfect for busy weeknights, this Tuscan White Bean Skillet is the ultimate one-pan comfort meal. Serve with crusty bread and you have a high protein (and high fiber) dinner worth savoring any night of the week.

Why You’ll Love this Skillet Dinner

• One Pan Winner. Everything cooks in the same pan in right around 30 minutes for easy prep and cleanup. (The same goes for this One Pan Pasta recipe!)
• Nutritious + Filling. This meal is brimming with protein, fiber, and immune-supportive nutrients like lycopene and vitamin C. It’s also super filling with served with a chunk of crusty bread.
• Big Flavor + Simple Ingredients. This Tuscan white bean skillet leans heavily on pantry ingredients such as canned tomatoes, white beans, tomato paste, and dried herbs. The fire-roasted tomatoes, garlic, and Parmesan create a Tuscan-inspired broth that is incredibly aromatic.
• Meal Prep Friendly. This meal reheats beautifully, making it the perfect contender for make-ahead lunches or comforting weeknight dinners.

This is one of those meals I could eat on REPEAT and never tire of.

It’s incredibly cozy, simple, and tastes like a meal that has been simmering on the stovetop all day long.

Once the weather cools down and you’re looking for more soul-soothing dinners to add to your repertoire, this one is an absolute must!

And for more hearty one pan dinner inspiration, also check out my Turmeric Chicken and Rice, Moroccan Chicken and Chickpeas, and Chicken and Wild Rice.

The Ingredients

• Ground Turkey: A fabulous lean source of protein that is also quick-cooking. Alternatively, you can use ground chicken, sausage, or beef.
• Onion: I prefer using shallots, which are milder and slightly sweeter than other onions. However, yellow onion also works great.
• Garlic: Fresh garlic adds aromatic warmth and that classic Tuscan flavor.
• Spices: I love using a mix of fennel seed, dried oregano, chili flakes, salt and black pepper. Dried fennel seed lends a distinct anise-like flavor that is intensely aromatic.
• Tomato Paste: A little goes a long way in terms of adding brightness and umami. Just be sure to let the tomato paste fully caramelize in the pan, which really unlocks its full flavor potential.
• Fire-Roasted Tomatoes: Adds smoky depth as well as brightness. (Fun fact: canned tomatoes are even higher in the powerful antioxidant, lycopene, than fresh!)
• White Beans: Creamy, fiber-rich, and a great source of plant protein. I love using butter beans, however any canned white bean will work (navy beans, chickpeas, or cannellini beans). Just be sure not to drain the beans. The starchy bean liquid acts as a natural thickener for the broth. (Side note: if you’re a butter bean lover like me, add this Butter Bean Stew to your menu next!)
• Broth: Feel free to use chicken, vegetable, or bone broth.
• Heavy Cream: A splash of heavy cream adds body and richness to the broth. If making the dish dairy free, use full-fat coconut milk instead.
• Parmesan: For salty richness and extra umami goodness.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Sauté onion in a large pan over medium heat until soft, about 3 to 4 minutes.

Stir in garlic and cook for 30 more seconds.

Step 2: Add ground turkey and, using a wooden spoon or spatula, spread the meat to the edges in an even layer. Let cook until the bottom of the meat is browned, 4 to 5 minutes. Then stir the turkey, breaking up the meat into small pieces.

Step 3: Create a well in the center of the pan and add tomato paste and spices; cook until aromatic, about 2 minutes, stirring to incorporate the other ingredients.

Step 4: Add broth, white beans, tomatoes, and kale; bring mixture to a simmer.

Step 5: Simmer, uncovered, for about 12 minutes.

Step 6: Stir in heavy cream and Parmesan; simmer 3 more minutes.

Step 7: Garnish with fresh basil and extra Parmesan cheese. Lastly, ladle into bowls and serve.

Recipe Variations

• Swap the protein. Instead of ground turkey, you can use ground chicken, Italian sausage, lean ground beef, or meatless grounds (vegetarian option).
• Switch up the greens. In place of kale, spinach, escarole, or Swiss chard will also work well.
• Try different beans. Butter beans can sometimes be hard to find, however ANY white bean will work in this recipe. For example, cannellini or Great Northern beans, navy beans, or even chickpeas for something a little heartier. (For the white bean lover, my White Bean Soup is also a must-try!)
• Make dairy free. Swap the heavy cream for coconut milk and the Parmesan for 2 to 3 Tablespoons of nutritional yeast.
• Add grains. For a heartier meal, serve the Tuscan white bean skillet over farro, quinoa, or orzo.

Storage Tips

• To Store: Let leftovers slightly cool before transferring to an airtight container. Refrigerate for up to 3 days.
• To Reheat: Warm gently on the stovetop with a splash of broth or water to help loosen the sauce. You can also microwave individual portions in 30 second increments until heated through.
  • If serving with crusty bread, toast it fresh at mealtime for the best texture.
• To Freeze: Cool completely before transferring to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Let thaw overnight in the fridge before reheating.

More Weeknight Skillet Recipes

DFDairy-Free

Mediterranean Salmon Skillet

GFGluten-FreeNFNut-FreeLCLow Carb

Creamy Garlic-Paprika Shrimp Skillet

VGVegetarian

Skillet Eggplant Parmesan

GFGluten-FreeDFDairy-FreeNFNut-FreeLCLow Carb

Ginger-Basil Beef and Zucchini Skillet

If you try this Tuscan White Bean Skillet, be sure to leave a review and rating below! Also, be sure to tag me in your photos–I love seeing your creations! Lastly, follow dishingouthealth on Pinterest and Facebook for the latest recipes.