If you're looking for a cozy, comforting dinner that's just as nutritious as it is delicious, this Creamy Tomato & White Bean Skillet is for you. Made with tender white beans, juicy cherry tomatoes, spinach, and a creamy Parmesan sauce, it's packed with flavor and comes together in one pan in about 30 minutes. Plus, each serving provides around 20 grams of protein and 10 grams of fiber, making it a satisfying meatless meal that's perfect for busy weeknights. Serve it with some crusty bread for dipping (highly recommended), and you've got a simple, nourishing dinner you'll want to make on repeat all fall and winter long.

Creamy Tomato & White Bean Skillet

Serves 3-4

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion, finely diced
3–4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
2 cups cherry or grape tomatoes, halved
2 (15-ounce) cans cannellini beans, drained and rinsed
¾ cup vegetable broth
⅓ cup plain whole-milk Greek yogurt
⅓ cup freshly grated Parmesan cheese, plus more for serving
2 generous handfuls baby spinach
½ teaspoon kosher salt, or to taste
Black pepper, to taste
Fresh basil, for garnish
Crusty bread, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook for another 1–2 minutes, stirring frequently, until fragrant and the tomato paste has darkened slightly.

2. Add the halved cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they begin to soften and release their juices.

3. Stir in the drained cannellini beans and vegetable broth. Bring to a gentle simmer and cook for 5–7 minutes, allowing the flavors to combine.

4. Using the back of a spoon or spatula, mash about ½ cup of the beans against the side of the skillet. Stir the mashed beans back into the sauce to create a thicker, creamier consistency.

5. Reduce the heat to low and stir in the Parmesan cheese and Greek yogurt until combined.

6. Stir in the baby spinach and cook for 1–2 minutes, until just wilted. Season with salt and black pepper to taste.

7. Serve. Remove from heat and garnish with fresh basil, additional Parmesan, and red pepper flakes if desired. Serve warm with toasted crusty bread for dipping.