20-Minute Tomato & White Bean Skillet

Some nights, dinner just needs to happen. Nothing fancy or fussy—just something warm, easy, and good.

This 20-minute tomato and white bean skillet turns a few pantry staples into a cozy weeknight meal. Serve it with thick, toasted slices of Garlic Parmesan Sourdough for dipping.

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

2 tablespoons olive oil
4 garlic cloves, thinly sliced
½ teaspoon red pepper flakes, optional
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans white beans, such as cannellini or Great Northern, drained and rinsed
1 teaspoon dried oregano
Salt and black pepper, to taste
A handful of fresh basil, torn
Grated Parmesan, for serving
Toasted Garlic Parmesan Sourdough, for serving

Instructions

1. Warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about one minute, until fragrant but not browned.
2. Pour in the crushed tomatoes and stir in the oregano. Simmer for 8–10 minutes, until slightly thickened.
3. Add the white beans, season with salt and pepper, and simmer for another 5 minutes, until everything is warmed through.
4. Finish with torn basil and a generous shower of Parmesan. Serve straight from the skillet with thick, toasted slices of Garlic Parmesan Sourdough for dipping.

The bread makes it.

This skillet is even better with thick, toasted slices of Garlic Parmesan Sourdough—perfect for dipping into every last bit.