Dairy-Free Tuscan White Bean & Tomato Skillet
A hearty and flavorful dairy-free Tuscan breakfast skillet featuring cannellini beans, sun-dried tomatoes, and spinach, seasoned with Italian herbs.
Ingredients
- 2 cans Cannellini Beans
- 1/2 cup Sun-dried Tomatoes
- about 142 g Fresh Spinach
- 3 cloves Garlic
- 2 tablespoons Olive Oil
- 1/2 cup Vegetable Broth
- 2 teaspoons Italian Herb Blend
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
- 2Add the 3 cloves of minced garlic and the 1/2 cup of sun-dried tomatoes to the skillet. Sauté for 2 minutes, until the garlic is fragrant and lightly golden.
- 3Pour in the 2 cans of cannellini beans (drained and rinsed), the 1/2 cup of vegetable broth, the 2 teaspoons of Italian herb blend, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Stir everything together.
- 4Bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the beans are heated through and the liquid has slightly thickened.
- 5Add the about 142 g of fresh spinach to the skillet. Stir gently until the spinach wilts, which should take about 2 minutes.
- 6Serve the Tuscan white bean and tomato skillet warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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