Meals / 25 min
Tomato white bean skillet with toast
A saucy skillet of white beans, tomatoes and greens finished with parmesan and crisp toast.
- Prep
- 8 min
- Total
- 25 min
- Serves
- 2 servings
This pantry supper tastes slow-cooked but comes together in one pan. Beans simmer in crushed tomatoes until creamy, then greens and parmesan add freshness and salt.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 can (14 ounces) crushed tomatoes
- 2 cans (15 ounces each) cannellini beans, rinsed
- ½ teaspoon dried basil
- ¼ teaspoon chili flakes
- 2 cups chopped Swiss chard
- ¼ teaspoon sea salt
- 2 tablespoons grated parmesan
- 2 slices sourdough toast
Method
- 1. Heat oil in a skillet over medium heat. Cook onion for 5 minutes until soft, then add garlic for 30 seconds.
- 2. Stir in tomatoes, beans, basil, chili flakes and salt. Simmer for 10 minutes, stirring occasionally.
- 3. Fold in chard and cook for 2 minutes until tender.
- 4. Divide between bowls, top with parmesan, and serve with toast.
Estimated nutrition
- calories
- 495 calories
- fat
- 13 g fat
- carbohydrate
- 76 g carbohydrates
- protein
- 25 g protein
- fiber
- 20 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use chickpeas or lentils instead of cannellini beans.
- Baby spinach can replace chard and needs only 1 minute.
- Nutritional yeast can replace parmesan.
Good to know
Crush a few beans against the side of the pan near the end to naturally thicken the tomato sauce.
Questions, answered.
Can I make this without toast?
Yes. Serve it over cooked farro, polenta or a baked potato for another satisfying base.
Can I freeze the skillet?
Cool the beans completely and freeze for up to two months; thaw overnight and add fresh greens while reheating.