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93% would make again

Tuscan White Beans

by Crystal Hatchfeatured in Low-Stress Dinners

Under 30 min

Under 30 min


for 4 servings

  • olive oil, to taste
  • ½ large yellow onion, diced
  • 1 cup mushroom (75 g), diced
  • ½ cup sun-dried tomato (100 g), drained
  • 3 cloves garlic, minced
  • 15 oz white bean (425 g), or cannellini beans, 2 cans, rinsed and drained
  • 15 oz fire-roasted tomato (425 g), 1 can
  • 15 oz artichoke heart (425 g), 1 can, drained
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt, to taste
  • pepper, to taste
  • fresh basil, thinly sliced, for garnish

Nutrition Info

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    Calories 471
    Fat 44g
    Carbs 67g
    Fiber 17g
    Sugar 21g
    Protein 18g

Estimated values based on one serving size.


  1. In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
  2. Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
  3. Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
  4. Garnish with fresh basil and serve.
  5. Enjoy!