One-Pot White Bean Skillet with Sundried Tomatoes
One-Pot White Bean Skillet with Sundried Tomatoes- made with simple ingredients, this easy white bean skillet comes together in just 30-minutes. Each serving packs 21 grams of protein and 13 grams of fiber! (vegan, gluten-free)
It’s getting to be that time of year when life gets crazy busy and we all could use a cozy one-pot recipe up our sleeves. I already have quite a few one-pot recipes on my site (because who actually likes washing dishes?!) but this white bean skillet is quickly working it’s way to the top of the list.
The creamy white beans paired with briny sundried tomatoes, spinach and herbs is a winning combination. Not just in the flavor department…this meal is a nutrient powerhouse! It’s packed with fiber, protein, potassium, calcium, and iron, plus a little boost of B12 thanks to the nutritional yeast.
One-Pot While Bean Skillet Ingredients
- Extra Virgin Olive Oil– I like to use the oil from a jar of sundried tomatoes here as it infuses more of the sundried tomato flavor.
- Onion– Yellow, white or sweet onion all work here.
- Garlic– Fresh garlic is ideal. We’re using 3-4 cloves which is about 1 tablespoon minced.
- Tomato Paste– Essential for savory depth.
- Vegetable Broth– Be sure to use a flavorful broth here for best results. I like Better Than Bouillon.
- Non-Dairy Greek Yogurt– Greek yogurt adds a creamy texture while also boosting the protein of the recipe. I use Kite Hill’s Almond Milk Greek yogurt to keep the recipe vegan. Whatever kind you use, be sure it is plain and unsweetened! You can also substitute 1/4 cup of vegan cream cheese and omit the nutritional yeast. However, that will lower the protein content of the recipe.
- Nutritional Yeast– This ingredient adds more protein and imparts a subtle cheesy flavor. If you don’t have nutritional yeast, you can substitute with a few tablespoons of grated parmesan. Again, this change will lower the protein content, especially if using vegan parmesan.
- Dried Oregano and Thyme– For herby goodness. Feel free to use fresh herbs or sub with your favorites.
- White Beans– Cannellini beans or Great Northern Beans are both great options. I like to use canned beans to save time.
- Baby Spinach– Using baby spinach from a bag keeps things moving quickly. Lacinato kale would also work well here.
- Salt & Pepper– Add as much or as little as you prefer!
How to Make One-Pot White Bean Skillet with Sundried Tomatoes
- Sauté onion and garlic in olive oil.
- Add tomato paste and herbs. Cook for another minute, allowing the tomato paste to bloom.
- Pour in broth. Reduce to a simmer and cook until broth has reduced, for about 5 minutes.
- Add Greek yogurt and nutritional yeast. Stir in spinach and cook until wilted.
- Lastly, stir in beans and sun-dried tomatoes and cook until heated through.
- Use the back of a spoon to mash some of the beans. This will release their starches and help to thicken the sauce.
- Season with salt & pepper, to taste.
- Serve warm and enjoy!
More Cozy One-Pot Meals
- Quick and Easy Chana Masala
- African Peanut Stew
- Hearty Lentil Stew
- Thai Peanut Stir Fry
- Golden Lentil Soup
- Coconut Mung Bean Stew
- Red Lentil Sweet Potato Stew
One-Pot White Bean Skillet with Sundried Tomatoes
Made with simple ingredients, this easy white bean skillet comes together in just 30-minutes. Each serving packs 21 grams of protein and 13 grams of fiber! (vegan, gluten-free)
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil, I use the olive oil from the sundried tomato jar
- 1 white or yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1½ cups vegetable broth
- ½ cup dairy-free Greek yogurt, plain and unsweetened!
- 2 tablespoons nutritional yeast
- 5 ounces baby spinach, lacinato kale would also work well here
- 2 15-ounce cans cannellini beans, drained and rinsed
- ½ cup chopped sundried tomatoes , I like the kind in olive oil
- salt & pepper, to taste
Instructions
- In a large pot or skillet, warm the olive oil over medium heat. Add the onion and sauté for several minutes, until translucent. Add the garlic and continue to cook until fragrant.
- To the pot, add the tomato paste, 1 teaspoon oregano and 1 teaspoon thyme. Pour in 1½ cups broth. Bring to a boil then reduce to a simmer. Cook for 5 minutes, until broth begins to thicken.
- Stir in the ½ cup Greek yogurt and 2 tablespoons nutritional yeast. Add the spinach, cover and simmer just until wilted, for about 3 minutes.
- Lastly, add the beans and chopped sundried tomatoes. Use the back of a spoon to mash some of the beans in the pot then stir to combine. Cook until heated through. Add salt & pepper, to taste. Serve warm and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Update: I decided to omit the cornstarch from the recipe as I retested it without and don't really feel that it is necessary for good results.
Nutrition
Calories: 309kcal, Carbohydrates: 46g, Protein: 21g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 674mg, Potassium: 1289mg, Fiber: 13g, Sugar: 3g, Vitamin A: 3907IU, Vitamin C: 29mg, Calcium: 258mg, Iron: 12mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
What starch? You make no mention of any. Did you add pasta or potatoes as an option?
The recipe card lists cornstarch as an ingredient…but you can leave it out if you don’t mind mashing some of the beans and reducing the amount of broth in the recipe. It is all listed in the notes :)
Can you freeze this one pot white bean skillet with sundried tomatoes
I liked it can I freeze it
I feel like the texture might be different after freezing but it’s hard to say for sure without trying it. If you decide to please let us know how it turned out!
What is nutritional yeast? Is it necessary?
It’s a seasoning that gives a subtle cheesy flavor to the recipe. You can leave it out but I would recommend adding a few tablespoons of grated parmesan if you do.
The recipe isn’t a soup but I’m glad you adjusted it to suit your liking!
My husband and I loved this dish ! Super easy, very tasty and perfect for a cool fall meal.
This was pretty good. I added the beans in their liquid to the pot which naturally thickens the soup and added the spinach at the end so it wouldn’t become total mush. (A collard or kale would probably stand up to prolonged boiling.) Served it with crusty bread.
So good! Use sourdough bread for dipping, or even better, add some cheese and toast the bread and then dip……. Delicious!!!!
This was delicious and would make it again. We are mostly dairy free and had most of the ingredients in our pantry already. The tomato paste adds that perfect richness. I added the herbs to the garlic/onion mixture at the beginning of the steps to bring out the flavor. Also added the spinach at the end because we prefer it just wilted. With our busy schedule, less dirty dishes is better and I will be looking at other One Pot Skillets by Sarah to make.
Delicious, healthy and so quick to make. Putting this on repeat. Thank you!!
Oh my goodness – delicious! I usually change things up after I make a recipe once, but I wouldn’t change a thing!
I love this recipe. It’s so creamy and tasty. And super easy. It’s mostly pantry staples, which is even better. I used frozen spinach so I didn’t have to leave the house to buy fresh spinach. I’ve made it a number of times now and it’s definitely going on high repeat.