Creamy White Bean & Tomato Skillet

A 20-minute, one-pan weeknight dinner that delivers rich, cozy comfort without the heavy cream. Packed with fiber-rich white beans, sweet tomatoes, wilted spinach, and aromatic garlic, this heart-healthy meal supports healthy cholesterol levels while keeping dish duty to a minimum.

• Prep time: 5 minutes

• Cook time: 15 minutes

• Servings: 3-4

Ingredients

• 2 cans (15 oz each) low-sodium white beans (such as Cannellini or Great Northern), rinsed and drained

• 2-3 tbsp water/vegetable broth

• 1 pint cherry or grape tomatoes

• 4 cloves garlic, minced

• 1/2 tsp dried oregano or Italian seasoning

• Pinch of red pepper flakes (optional, for mild heat)

• 3 cups fresh baby spinach, packed

• 1/2 cup vegetable broth (or water), plus more as needed

• 1/4 cup fresh basil, chopped

• 1 tbsp fresh lemon juice

• Salt and freshly ground black pepper to taste

• Optional serving suggestions: Cooked farro, brown rice, or warm, crusty whole-grain sourdough bread

Directions

1. Blister the Tomatoes: Heat the broth in a large skillet over medium heat. Add the whole cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until the skins begin to burst and soften.

2. Add Aromatics: Add the minced garlic, dried oregano, and red pepper flakes (if using). Stir constantly for about 1 minute until fragrant, being careful not to let the garlic brown.

3. Build the Sauce: Use the back of a wooden spoon or spatula to gently mash about half of the tomatoes to release their juices. Stir in the rinsed white beans and 1/2 cup of vegetable broth. Bring to a gentle simmer for 5 minutes so the beans absorb the flavors and the sauce thickens.

4. Mash for Creaminess (Optional): For an extra velvety texture, use your spoon to mash a small portion of the white beans directly in the pan. The starch from the beans will naturally turn the pan juices into a rich sauce.

5. Wilt the Greens: Fold in the fresh baby spinach a handful at a time until wilted, about 1–2 minutes. Stir in the fresh lemon juice and season with salt and black pepper to taste.

6. Serve: Remove from heat and top generously with fresh chopped basil. Spoon over warm farro or brown rice, or serve straight from the skillet with a slice of whole-grain bread for dipping.