Tuscan White Bean Skillet with Tomatoes, Mushrooms and Artichokes

Tuscan White Bean Skillet with Tomatoes, Mushrooms and Artichokes

Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Italian, Mediterranean
Servings 6


  • 2 tablespoons extra virgin olive oil such as Green Bay Olive Oil Co.
  • 8 ounces local brown mushrooms sliced, such as Door County Mushroom Co.
  • 1 1/2 cups diced local yellow onion about 1 large onion
  • 3 cloves local garlic minced
  • 2 14.5 ounce cans fire-roasted diced tomatoes, drained
  • 2 14.5 ounce cans cannellini beans, drained and rinsed
  • 1 14.5-ounce can quartered artichoke hearts, drained
  • 3 large handfuls fresh local spinach
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh local oregano
  • 2 teaspoons chopped fresh local thyme
  • 1 teaspoon sugar
  • 3 leaves fresh local basil thinly sliced


  • Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the mushrooms to the pan and cook until slightly brown. Remove from the skillet and set aside.
  • Add the remaining oil to the pan; add the onions and saute until lightly browned, about 3 minutes.
  • Add the garlic; saute for 1 minute. Stir in diced tomatoes, beans, artichoke hearts, spinach, salt, pepper, oregano, thyme, and sugar. Cover, reduce heat and simmer for 10 minutes. Return mushrooms to the pan and cook for an additional 2 minutes or until heated through.
  • Garnish with sliced basil and serve with plenty of crusty bread, like Voyager Bakehouse or Great Harvest Bread Company.


Local Sources:
Green Bay Olive Oil Company
Door County Mushroom Co.
Great Harvest Bread Company
Voyager Bakehouse
Keyword Artichokes, beans, local, Mushrooms, Tomatos

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