Tuscan White Bean Skillet with Ground Turkey
This Tuscan White Bean Skillet is a high-protein, one-pan meal that combines ground turkey, ditalini pasta, cannellini beans, and kale in a savory bone broth base, ready in under 20 minutes.
This Tuscan White Bean Skillet is a high-protein, one-pan meal that combines ground turkey, ditalini pasta, cannellini beans, and kale in a savory bone broth base, ready in under 20 minutes.
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In a large skillet over medium-high heat, add the ground turkey. Season with Italian seasoning, salt, and pepper.
Break up the turkey with a spatula and cook until browned. Stir in the chopped sun-dried tomatoes.
Add the chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until softened and fragrant.
Pour in the chicken bone broth and the dry ditalini pasta. Stir everything to combine.
Bring the mixture to a simmer, then cover the skillet and reduce the heat. Cook for 8-10 minutes, or until the pasta is al dente.
Uncover and stir in the chopped kale and cannellini beans. Cook for another 2-3 minutes, until the kale has wilted.
Remove the skillet from the heat and stir in the grated Parmesan cheese until combined. Serve warm.
Store in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop with a splash of broth to restore consistency.
Yes. Ground chicken will work with the same cooking method; brown it in the same way over medium-high heat until fully cooked through.
Cook covered for 8–10 minutes as directed, then taste a piece. It should be tender but still slightly firm to the bite. Cooking time may vary by pasta shape and brand.
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to restore consistency.
Use regular chicken broth or vegetable broth as a 1:1 swap. The dish will be slightly less rich but still flavorful.
Yes. Spinach, Swiss chard, or collard greens work well; wilt for 2–3 minutes the same way, adjusting timing if using a more delicate green.
