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Creamy Tuscan Swiss Chard White Bean Skillet

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This One Pan Creamy Tuscan White Bean Skillet recipe is all you need for dinner on any given weeknight! Ready in under 30 minutes, this high fiber dinner is packed with creamy butter beans, sautéed Swiss chard, sun-dried tomatoes, coconut milk, miso, and nutritional yeast. It’s dairy-free, gluten free and perfect when served with a delicious crusty bread or naan to soak up all that dreamy sauce!
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Tuscan White Bean Skillet with Swiss Chard

A couple of weekends ago, Eric’s mom sent us home from Paonia with the most beautiful Swiss chard fresh from her garden, and this skillet immediately happened the next night. 

In case you’re new to working with this vegetable, sauteed Swiss chard is next level delicious. If you’ve never cooked with Swiss chard, prepare to be floored by its contribution to this deliciously creamy one-pan recipe. All you need is one skillet and 20 minutes to make this cozy, deeply savory dish that tastes like something you’d order at a little candlelit wine bar with a glass of crisp white wine and a basket of good (gluten free) bread.

One thing I love about visiting Eric’s parents, other than the amazing company, the beautiful views, and the adorable town, is their garden. Much of the soil there is naturally clay-heavy, so they’ve worked diligently to enrich the soil by planting a variety of cover crops and native plants. They’re focusing on this permaculture strategy to be able to grow the most delicious organic produce, and let me tell you – the veggies coming out of their garden are some of the best I’ve ever had. It truly does make a difference!

What is Swiss Chard?

Swiss chard is a hearty leafy green with tender leaves and sturdy stems that can range from green to white to yellow, red, or even rainbow-colored. It looks a little fancy, but it’s actually one of the easiest greens to cook with and quite easy to grow as well.

Once cooked, the leaves become soft, earthy, and slightly sweet, while the stems have a mild crunch similar to celery. For this Swiss chard recipe, we’re using only the leaves because they wilt beautifully into the creamy white bean skillet and add that cozy, rustic texture without overpowering the dish, but you could include the stems if you’d like, juice them, blend into smoothies, or chop them up and add them to a salad.

Swiss Chard Health Benefits

Leafy greens are known for being packed with all types of health benefits, and Swiss chard is no exception. It’s nutrient-dense with minerals, antioxidants, and loads of fiber. Kind of like spinach, chard wilts down to less than half its raw size, making it easier to eat a lot of it in one meal. It might look like a mountain of chard when you first add it to the pan, but trust me – give it a minute. It shrinks down dramatically and melts right into the beans and sauce.

What Are the Best White Beans for This Skillet Recipe?

I used butter beans, or white bean gigante, in this recipe because I love them for a few reasons; they’re extra large, soft, and creamy, which makes the whole skillet feel more luxurious. They hold their shape well, yet still add to the creaminess of the sauce. That said, you can absolutely use cannellini beans, great northern beans, navy beans, or any other white bean you love. If you go with one of these smaller white bean varieties, you may want to add an extra half can. Use what you have, adjust the texture as needed, and let the sauce do the heavy lifting.

chopped sun-dried tomatoes on a wooden cutting board

Creamy Tuscan Swiss Chard White Bean Skillet Ingredients

Every ingredient in this Tuscan white bean skillet recipe has a purpose, which is why the final dish tastes layered, complex, full of umami, and satisfying, even though it comes together so quickly! Here’s what you’ll need:

  • Onion: White or yellow will work fine for this recipe, as both will help build the savory base.
  • Garlic: Essential for that classic Tuscan flavor. Once it hits the warm pan, you’ll smell it almost immediately, which is always the best sign that dinner is going in the right direction!
  • Italian seasoning: Making it easier for you to add all the necessary dried herbs and warmth this dish requires without needing a long ingredient list.
  • Red pepper flakes: For a bit of heat, you don’t need much, just enough to keep the creamy sauce from feeling too rich.
  • Butter beans: Or any white bean of your choice. What I love about using butter beans in this recipe is that they make it hearty, a little rustic, and very satisfying. They’re soft, creamy, and perfect for soaking up the miso coconut broth. 
  • Sun-dried tomatoes: Add concentrated flavor, a little chew, and that salty richness that only comes from a sun-dried tomato. I prefer dried sun-dried tomatoes here instead of oil-packed, so the skillet stays lighter.
  • Swiss chard: The perfect green to bring this whole recipe together! The chopped leaves wilt into the sauce and add color, nutrients, and texture.
  • Water and vegan chicken bouillon: Support the aromatics to create a flavorful broth base without the need to simmer for hours on end.
  • Coconut milk: ALL THE CREAMINESS! Lite coconut milk keeps the dish lighter, while full-fat coconut milk gives a more indulgent texture that feels luxurious and rich.
  • White miso paste: Adds umami and depth. It gives the sauce that salty, savory backbone that makes everything taste more complete.
  • Nutritional yeast: Adds a subtle cheesy flavor without dairy. It also helps thicken and round out the sauce.
  • Lemon juice: Brightens the skillet at the end. That little hit of acidity balances the creamy sauce and makes the greens taste fresher.
  • Fresh basil: Perfect for topping this whole dish off while bringing a fresh herby brightness to each bite.
  • Naan or crusty bread: While not a requirement for the recipe, adding crusty bread or naan to the plate is all about the dining experience, as they are the perfect tool for scooping up the beans and soaking up the sauce!

How to Make This Tuscan White Bean Skillet

If you’re looking to have dinner on the table in under 30 minutes but want it to taste like you’ve been in the kitchen for hours, this is the recipe for you! Follow these instructions to have a beautiful skillet dinner ready for scooping in no time.

Build the Flavor Base

Heat a large skillet over medium heat and add the onion and garlic with a splash of water or cooking oil. Let them cook for 2–3 minutes, stirring often, until the onion starts to soften and the garlic smells fragrant. You’re not looking for deep browning here, just soft, tender, and aromatic. If anything starts sticking, add another small splash of water to deglaze the pan.

Sauté the Swiss Chad, Add the Beans and Tomatoes

Sprinkle in the Italian seasoning and red pepper flakes, then add the butter beans, sun-dried tomatoes, chopped Swiss chard, water, and bouillon. At first, the chard will look like a lot, but give it a minute! Stir everything gently; the sautéed Swiss chard will shrink down quickly and turn glossy and tender as it wilts into the skillet.

Make It Creamy

Pour in the coconut milk, then stir in the miso paste, nutritional yeast, and lemon juice. Keep the heat at a gentle simmer and stir frequently so the miso dissolves and the sauce becomes smooth. After about 5 minutes, the skillet should look thick, creamy, and cozy. The beans will be coated in the sauce, the chard will be tender, and the sun-dried tomatoes will have softened into the broth.

Taste and Serve

Taste before serving. Add salt only if needed, then finish with fresh black pepper and basil. Serve hot with naan or crusty bread for dunking, or spoon it over rice, roasted vegetables, or pasta. It’s rustic, comforting, and very much a “just one more bite” situation.

How to Store & Reheat This White Bean Skillet

This one pan recipe is perfect for meal prep. You could double the recipe so that you have leftovers and store them in the freezer or fridge for future enjoyment. In the fridge, this dish should stay fresh for up to 4 days. Reheat gently over low heat on the stove, adding a splash of water or broth if the sauce thickens too much, then stir until the creamy white beans are warmed through. If you’re in a pinch or taking it with you to the office – the leftovers can also be popped into the microwave.

Why You’ll Love This Creamy Tuscan Swiss Chard White Bean Skillet

This is one of those healthy bean recipes that feels way more indulgent than it actually is. It’s creamy without the dairy, cozy without the hours in the kitchen and packed with plant based fiber and protein from the beans and the greens! It comes together in one pan, takes about 20 minutes, and works as an appetizer, side, or main depending on how you serve it. And as if all that wasn’t enough, there are also minimal dishes at the end of cooking this up! It tastes maybe even more delicious the next day, and the flavor s just so deeply satisfying, you’ll find yourself going for seconds even if you’re full! It feels comforting without being heavy, which is really the dream.

Tips for Making the Best Creamy White Beans

  • Use a large enough skillet. Swiss chard takes up a lot of space before it wilts, so give yourself room to stir without everything spilling over.
  • Taste before salting. Bouillon, miso, and sun-dried tomatoes can all bring salt, so season at the end.
  • Add lemon last. It keeps the flavor bright and balances the creamy sauce.
  • Serve it with your favorite crusty bread. It’s truly my favorite way to enjoy creamy one pan recipes like this, so you don’t miss out on any of that delicious sauce!

Tuscan White Bean Skillet FAQs

Can I use cannellini beans instead of butter beans? For sure, cannellini beans work beautifully in this recipe and will give you a slightly smaller, more delicate texture. Butter beans are extra creamy, but any white bean will work.

Can I use kale instead of Swiss chard? Absolutely, Swiss chard is not always in season, and kale is likely easier to find at any grocery store, so just make sure to chop it finely and give it a few extra minutes to soften.

Can I use the chard stems? Yes you can, but they need a little extra time. Finely chop the chard stems and sauté them with the onion and garlic before adding the leaves. They add texture and help reduce waste.

Is this recipe dairy-free? Completely! This creamy Tuscan white bean skillet recipe is completely dairy-free thanks to the coconut milk and nutritional yeast!

Can I make this ahead of time? Yes. Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it great for meal prep.

Did you make this recipe?

If you made this Tuscan white bean skillet, I’d love to hear what you think. Leave a rating and review below!

Other Swiss Chard Recipes to Try Next!

Loved the addition of Swiss chard in this recipe? Here are a few other delicious ways to cook with it:

Roasted Veggie Grain Bowls

Lemony White Bean Soup

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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close up of a dairy free creamy tuscan white bean skillet thats packed with sun dried tomatoes, coconut milk, sauteed swiss chard, onions garlic and freshly chopped basil
Jackie Akerberg

Creamy Tuscan Swiss Chard White Bean Skillet

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This One Pan Creamy Tuscan White Bean Skillet recipe is all you need for dinner on any given weeknight! Ready in under 30 minutes, this high fiber dinner is packed with creamy butter beans, sautéed Swiss chard, sun-dried tomatoes, coconut milk, miso, and nutritional yeast. It’s dairy-free, gluten free and perfect when served with a delicious crusty bread or naan to soak up all that dreamy sauce!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course
Calories: 280

Equipment

  • stove

Ingredients
  

  • 1 yellow or white onion, diced
  • 5 garlic cloves, minced
  • 1 tbsp Italian seasoning
  • ⅛ tsp red pepper flakes
  • 14 oz canned butter beans*, drained
  • ½ cup chopped sun-dried tomatoes, dried, not oil packed
  • 1 bunch swiss chard, stems removed and leaves chopped
  • ½ cup water
  • 1 tbsp vegan “chicken” bouillon, or 1 cube
  • 14 oz canned coconut milk, lite or full fat, for desired richness
  • 2 tbsp white miso paste
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • salt and pepper, to taste (will vary based on your tomatoes and your bouillon - I did not add any salt)
  • basil, to serve
  • naan or crusty bread, to serve

Method
 

  1. Heat a large skillet over medium heat and sauté the onion and garlic for 2-3 minutes until tender and fragrant, adding a splash of water or cooking oil to deglaze.
  2. Season with Italian seasoning and red pepper flakes, and add the butterbeans, sun dried tomatoes, chard, water and bouillon. Let the chard wilt (it looks like a lot of chard at first, but it shrinks a ton!), stirring occasionally, and then pour in the coconut milk, miso paste, nutritional yeast, and lemon juice.
  3. Bring to a gentle simmer and stir frequently, letting it thicken for about 5 minutes. Taste, and add a bit of salt if desired, and fresh ground black pepper.
  4. Serve hot with bread for dunking, or over rice, roasted vegetables, or pasta.

Notes

I went with butter beans for an extra creamy texture, but cannellini beans or any other white bean will also work in this recipe!
*macros do not include suggested serving ingredients such as basil, naan or crusty bread.

Nutrition

Serving 1servingCalories 280kcalCarbohydrates 27gProtein 10gFat 17gSaturated Fat 14gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 982mgPotassium 936mgFiber 8gSugar 8gVitamin A 3170IUVitamin C 24mgCalcium 86mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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