Cannellini Bean + Tomato Skillet

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It went by far too quickly. Plane touched down & then I was right back on it, it seemed. If I try & describe how wonderful my trip was, I’ll start crying on my laptop & a tear will fall in the key board & it will break & then I can’t blog & I won’t do that to you.

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Instead, I’ll tell you how I feel about airports. I love them with my whole, entire heart. They are the most romantic places in America. I always imagined getting engaged in one (I got engaged on a porch – different story). Everyone is going or coming & all have a unique story. It’s poetic!

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I was so proud of myself yesterday. I was supposed to have a 5 hour layover & I had resolved that I’d spend 45 minutes of it in the bathroom crying, 1 hour wandering around the shops, another hour choosing where to eat & doing so, 30 minutes drinking, then the rest of the time sitting at the gate & reading.

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BUT THEN – I get off the first flight & look at the screen to see where I’m headed next. There it is – an earlier flight. Leaving in an hour. I sprint through the airport, never breaking a sweat, looking cute & in control like I do this all the time. I hop on the standby list, being told there is very little chance. I wait patiently. The plane loads. No more seats. I begin to cry (it was an emotional day), when he calls my name. “You’re the last one – RUN!!!”

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It was the fairy tale airport ending my dramatic self has always dreamed of.


Time: 40 minutes (prep + cooking) | Serves: 2-3


  • 1 can of cannellini beans, rinsed + drained
  • 1 pint of grape tomatoes, rinsed + drained
  • 2-3 pieces of sourdough bread, cut in chunks
  • 1 onion, diced
  • 1 cup of spinach leaves
  • 1/2 cup of basil leaves, chopped
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • 1/2 cup of parmesan cheese, grated
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil in an oven safe skillet over medium heat
  • Add onion + S+P, cook until soft about 3-4 minutes
  • Add garlic, cook another minute
  • Add bread chunks, cook for 3-4 minutes, or until starting to brown
  • Add cannellini beans + tomatoes + S+P + crushed red pepper, cook for another 3 minutes
  • Stir in spinach + basil leaves + S+P, cook until spinach wilts
  • Stir in cheese
  • Put in the oven + cook for 20 minutes or until bread is golden + crisp + cheese melted
  • Serve hot with extra cheese
  • After letting cool, lick the skillet clean


Idea came from here:


21 thoughts on “Cannellini Bean + Tomato Skillet

  1. A Southern Silver Lining says:

    This looks SO good. I’ve been craving a sautéed tomato kind of dish lately but haven’t thought of one, this fits the bill perfectly, can’t wait to try it… Also, glad you finally got your perfect airport moment!


  2. Dana Fashina says:

    You poor thing – why all the tears though?
    Meanwhile you came home, pulled your boots straps up and like a BOSS made this.
    Tears of joy now maybe?
    Love you and welcome back babe!


  3. Danika Maia says:

    Aw hunnayyy why you cry so much?? I think I’m some kind of robot or something when it comes to human emotions I never cry when I’m going home after a visit with my parents but I ALWAYS cry about Dawsons Creek when I’m on a pathetic netflix binge. Ugh.

    Danika Maia


  4. Susan Christopher says:

    We’ll all I want is for you to be home too and have delicious dinner parties at your house (you’re too hard on mine). In the mean time, enjoy a beautiful part of the country and know that it was 1,0000% humidity in Memphis yesterday!


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