One-Pot White Bean Skillet with Sundried Tomatoes

4.86 from 7 votes

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)

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: American, Italian

Servings:

Calories: 309kcal

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