Tuscan White Bean Skillet with Tomatoes, Mushrooms, and Artichokes

Name: Tuscan White Bean Skillet with Tomatoes, Mushrooms, and Artichokes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil, divided; 8 ounces brown mushrooms, sliced; 1 1/2 cups diced yellow onion (about 1 large onion); 3 cloves garlic, minced; 2/3 cup drained and chopped oil-packed sun dried tomatoes; 2 14.5 ounce cans fire-roasted diced tomatoes; 2 14.5 ounce cans drained and rinsed Cannelini beans; 14.5-ounce can quartered artichoke hearts, rained; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon sugar; Parsley for garnish; (optional) chopped kale (TSometimes I have some kale in the fridge that needs to be used up, so I’ll give it a rough chop and add it in, too.)

4 steps

Prep:5minCook:25min

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner!

Updated at: Thu, 17 Aug 2023 12:22:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories362 kcal (18%)

Total Fat10.4 g (15%)

Carbs48.2 g (19%)

Sugars12 g (13%)

Protein15 g (30%)

Sodium990.9 mg (50%)

Fiber18.5 g (66%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsextra virgin olive oil

divided

8 ouncesbrown mushrooms

sliced

1 ½ cupsyellow onion

diced, large

3cloves garlic

minced

⅔ cupoil-packed sun dried tomatoes

drained and chopped

2 x 14.5 ouncecans fire-roasted diced tomatoes

2 x 14.5 ouncecannelini beans

cans, drained and rinsed

14.5 ouncecan quartered artichoke hearts

rained

½ teaspoonkosher salt

½ teaspoonblack pepper

1 teaspoondried oregano

½ teaspoondried thyme

1 teaspoonsugar

parsley

for garnish

kale

optional, chopped, TSometimes I have some kale in the fridge that needs to be used up, so I’ll give it a rough chop and add it in, too

Instructions

Step 1

Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.

Step 2

Add the remaining tablespoon of oil to the pan; add the onions and saute until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.

Step 3

Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.

Step 4

Garnish with chopped parsley and serve with plenty of crusty bread.

View on thewanderlustkitchen.com

↑Support creators by visiting their site 😊