Tuscan White Bean and Rosemary Skillet

Creamy cannellini beans simmered with rosemary, garlic, tomato, and wilted greens in a glossy olive oil sauce - rustic Italian comfort food at its simplest and best

A systems based approach to wellness and beauty

Vegan recipe - 100% plant-based. No meat, poultry, fish or sea life, no eggs, and no dairy or honey.

About This Recipe

Tuscany has a long tradition of simple, ingredient-led cooking built around beans, bread, olive oil, herbs, and seasonal greens. In Tuscan home kitchens, cannellini beans have been a staple for centuries - humble, filling, and deeply satisfying when cooked slowly with good olive oil and aromatics. The region's cucina povera philosophy - the art of making something beautiful from simple, honest ingredients - is at the heart of dishes like this one.

This Hanuvier version draws directly from that tradition. Creamy cannellini beans are simmered with rosemary, garlic, tomato, and wilted greens in a glossy, herb-scented sauce finished with lemon and a generous drizzle of extra-virgin olive oil. The result feels luxurious without becoming heavy - warm, saucy, lightly spicy, and deeply comforting. It is the kind of dish that looks beautiful in a shallow bowl and tastes even better the next day.

This dish pairs well with one of the smoothie recipes from the Hanuvier Wellness Hub - the Berry Rose Smoothie or Matcha Sesame Smoothie both complement the warm, herby flavors of this dish beautifully. Add Hanuvier's Plant Protein & Collagen Booster for a soft vanilla note and a systems-based formula - plant protein with a complete amino acid profile and 5 collagen-supporting nutrients, developed on the science of how wellness and beauty work together.

At a Glance

Ingredients

For the Skillet

• 2 tbsp extra-virgin olive oil, divided
• 1 cup yellow onion, finely diced
• 1/2 cup carrot, finely diced
• 1/2 cup celery, finely diced (about 2 stalks)
• 2 tsp fresh garlic, finely minced (about 2 cloves)
• 1 tbsp tomato paste
• 1 cup diced tomatoes, fresh or canned
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1/2 cup low-sodium vegetable broth or water
• 1 tsp fresh rosemary, very finely chopped
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 3 cups kale, spinach, or Swiss chard, roughly chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

Serving Options (choose one or combine)

• Warm toasted sourdough or whole-grain bread (contains gluten)
• Cooked farro (contains gluten) or quinoa or brown rice
• 1 tbsp fresh flat-leaf parsley, roughly chopped, for garnish
• A small drizzle of extra-virgin olive oil before serving
• A few extra chili flakes for garnish

Instructions

1. Prepare the vegetables: finely dice the onion, carrot, and celery. Mince the garlic. Chop the rosemary very finely - this is important because rosemary is powerful and you want it to distribute evenly without leaving woody pieces. Drain and rinse the cannellini beans. Roughly chop the greens into bite-size pieces.
2. Build the aromatic base: place a large skillet or shallow Dutch oven over medium heat. Add 1 tbsp olive oil. Add the onion, carrot, celery, and 1/4 tsp salt. Cook for 6-8 minutes, stirring often, until the vegetables soften and the onion becomes translucent.
3. Add garlic and tomato paste: add 2 tsp minced garlic and stir for 30 seconds until fragrant. Add 1 tbsp tomato paste and cook for 1 minute, stirring constantly, until it deepens slightly in color and coats the vegetables.
4. Add tomatoes and seasoning: add the diced tomatoes, rosemary, oregano, red pepper flakes if using, black pepper, and remaining 1/4 tsp salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and become saucy.
5. Add beans and broth: add the drained cannellini beans and 1/2 cup vegetable broth or water. Stir gently to coat the beans with the tomato-rosemary base. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for 10 minutes.
6. Create a creamier texture: use the back of a spoon to gently mash about one-quarter of the beans directly in the skillet. Do not mash all the beans - the goal is a creamy sauce while keeping the dish rustic and textured.
7. Add the greens: add the chopped greens and stir gently. Cook for 3-5 minutes until wilted and tender. Spinach will cook fastest; kale may need the full 5 minutes.
8. Finish with lemon and olive oil: turn off the heat. Stir in 1 tbsp lemon juice, 1 tsp lemon zest, and the remaining 1 tbsp olive oil. Taste and adjust carefully - a pinch of salt if flat, a squeeze of lemon if heavy, or a splash of broth if too thick.
9. Serve: spoon into shallow bowls. Garnish with chopped parsley, a drizzle of olive oil, and chili flakes if desired. Serve with toasted bread or over farro, quinoa, or brown rice.

Nutritional Information

Approximate values per serving, based on 4 servings. Values are for the skillet only and do not include the serving base. Values will vary depending on bean brand, olive oil measurement, greens used, and serving size.

• Calories: approximately 260-330 kcal
• Protein: approximately 11-15 g
• Carbohydrates: approximately 38-46 g
• Fat: approximately 7-9 g
• Fiber: approximately 10-13 g
• Key Nutrients Present: protein, fiber, iron, potassium, magnesium, folate, vitamin C (from lemon and greens), vitamin A (from kale and carrots), vitamin K.

Nutrition values are approximate and may vary depending on ingredient brands, preparation method, and serving size.

Wellness Connection

This Tuscan White Bean and Rosemary Skillet is a good example of what a systems-based approach to eating looks like in practice. It is not built around a single superfood or a specific nutrient target. Its value comes from the way all the ingredients work together: cannellini beans bring plant-based protein, fiber, iron, folate, and potassium. Kale or spinach contributes vitamin C, vitamin K, and additional fiber. Tomatoes add lycopene and brightness. Rosemary and garlic bring both flavor and centuries of culinary tradition. Olive oil rounds everything out with healthy fat that carries the aromatics and makes the sauce feel satisfying rather than light.

At Hanuvier, wellness and beauty are viewed as outcomes of consistent, connected daily choices - not isolated supplements or single ingredients. This skillet fits naturally into that philosophy. It is nourishing, repeatable, and genuinely enjoyable to eat. To round out your daily plant-based protein intake, pair this with one of the smoothie recipes from the Hanuvier Wellness Hub - the Berry Rose Smoothie works beautifully as a light starter, and the Matcha Sesame Smoothie makes an energizing follow-up. Add Hanuvier's Plant Protein & Collagen Booster for a soft vanilla note and a systems-based formula - plant protein with a complete amino acid profile and 5 collagen-supporting nutrients, developed on the science of how wellness and beauty work together.

Frequently Asked Questions

What is a cannellini bean?

Cannellini beans are large, creamy white beans originally associated with Italian cooking, particularly the Tuscany and Veneto regions. They have a mild, slightly nutty flavor and a smooth, dense texture that holds up beautifully during cooking. Unlike smaller white beans such as navy beans, cannellini keep their shape even after long simmering, making them ideal for skillet dishes, soups, and stews where you want visible whole beans alongside a creamy sauce. In most supermarkets they are sold canned or dried in the bean aisle.

What bean can I use instead of cannellini?

Great Northern beans are the closest substitute - similar in size and flavor, and they hold their shape well during cooking. Navy beans are smaller but work if that is all you have available - the texture will be slightly softer. Butter beans (also called lima beans) have a similar creaminess to cannellini and make a beautiful substitution in this recipe. Chickpeas can also be used for a heartier, firmer result with a slightly different flavor profile.

Can I use dried cannellini beans instead of canned?

Yes - and the flavor is noticeably better with dried beans cooked from scratch. Soak 1 cup dried cannellini beans overnight in plenty of cold water. Drain, rinse, and simmer in fresh water for 60-90 minutes until tender. One cup dried yields approximately 2.5-3 cups cooked beans, which is roughly equivalent to two 15oz cans. The cooking liquid from dried beans can be used in place of vegetable broth for extra depth.

Is this recipe gluten-free?

The skillet itself is naturally gluten-free as written - the only gluten risk comes from the serving options. Sourdough bread and farro both contain gluten. For a fully gluten-free meal, serve over quinoa or brown rice. Always check individual product labels on your vegetable broth, as formulations vary by brand.

Can I make this ahead?

Yes - and it is genuinely worth doing. The Tuscan White Bean and Rosemary Skillet tastes noticeably better the following day as the rosemary, garlic, and lemon deepen into the sauce. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with 1-2 tbsp vegetable broth or water. Add a fresh squeeze of lemon before serving to brighten the flavor.

What is Hanuvier's systems-based approach to wellness and beauty?

The body functions as an interconnected system, with nutrients participating in multiple biological processes and often working alongside one another. Hanuvier uses this systems perspective to develop thoughtfully formulated products that support wellness, beauty, or both through a holistic approach rather than a single-ingredient focus.

Related Recipes & Articles

More plant-based mains from the Hanuvier Wellness Hub

• French Lentil and Mushroom Bourguignon
• Mujadara - Levantine Lentils and Rice
• Ratatouille - Provencal Vegetable Stew
• Misir Wat - Ethiopian Red Lentil Stew

Pair this dish with a smoothie from the Hanuvier Wellness Hub

• Berry Rose Smoothie - light and floral as a starter before this dish
• Matcha Sesame Smoothie - earthy and energizing as a follow-up
• Golden Turmeric Almond Milk - warm and spiced, a natural companion to Italian herbs

From the Hanuvier Wellness Hub

• Is Protein Alone Enough? The Case for a Systems-Based Approach to Wellness
• Wellness and Beauty: Can One Truly Exist Without the Other?