This Italian Veggie Skillet comes together in about 30 minutes and is all in one pot for a quick and easy weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends!
Ingredient Breakdown
- 1 can garbanzo beans (chickpeas), rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 1 can stewed tomatoes, undrained
- 1 cup vegetable broth
- 1 cup instant rice
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup marinara sauce
- Grated Parmesan cheese, for topping
- Minced fresh basil, for garnish
How To Make Italian Veggie Skillet:
Combine Ingredients: In a large skillet, combine your first six ingredients, garbanzo beans, cannellini beans, stewed tomatoes, vegetable broth, instant rice, and Italian seasoning. If you’re feeling spicy, toss in those crushed red pepper flakes. Bring to a boil, letting those ingredients mingle beautifully as the delicious aroma wafts through your kitchen (seriously, it’s heavenly).
Simmer: Once you see that lovely boil, reduce the heat, here’s where the magic happens! Simmer it all, covered, until the rice is tender (about 7-9 minutes). You’ll know it’s ready when your kitchen smells like an Italian bistro and you can’t help but sneak a spoonful…not that I would ever do that.
Add Marinara Sauce: Now, stir in your marinara sauce and heat through for just a couple of minutes, stirring occasionally. Let the sauce be the coat that wraps everything together, soaking into the rice and melding that flavor as it heats through.
Top It Off: Remove from heat and sprinkle your dish with grated Parmesan cheese and minced fresh basil. This is the moment where you take a breath and just look at how gorgeous it is.
Now, here’s the kicker: Let this skillet cool for a few minutes while you call your family to the table. Trust me, the anticipation is half the fun!
If you loved this Quick Italian Veggie Skillet, be sure to check out my Easy Mushroom and Kale Cannellini Bean Skillet!
Why This Recipe Works
Quick & Easy
The beauty of this recipe lies in its simplicity! It comes together in under 30 minutes, which is perfect for those busy nights. You get all the flavor without the fuss!
One Pan
Minimal cleanup is a dream, right? Everything cooks all in one skillet, so you’ll have less mess to deal with, leaving you more time to enjoy dinner with your family rather than scrubbing pots and pans.
Customizable
Use whatever ingredients you have. Swap out the beans, add different veggies, or even toss in some leftover chicken if you want! It’s the kind of dish that allows you to be creative and use what you love.
Comfort Food
This skillet brings all the cozy Italian vibes to the table. It’s loaded with tons of flavor, rich tomatoes, creamy beans, and aromatic herbs that just scream comfort food. Your whole family will love it!
Meal Prep Friendly
This is the kind of recipe that’s going to be even better the next day. Perfect for meal prep! You can make a bigger batch and have it ready for lunches or quick dinners throughout the week.
Serving and Storage Tips
How to Serve This Italian Veggie Skillet
This dish is delicious on its own, but if you want to jazz it up, serve it with a fresh side salad or some crusty bread to dip into all that saucy goodness! You could even add a drizzle of balsamic glaze on top to kick it up a bit.
Storage
Store any leftovers in an airtight container in the fridge and they’ll keep for about 3-4 days. Just make sure it’s completely cool before sealing it up!
Reheating
The best way to reheat this skillet is in a pan on low heat. This way, you can keep that lovely texture. Just add a splash of water or broth to keep it from drying out. You can also zap it in the microwave for about 1-2 minutes, though checking regularly is key.
Freezer Friendly?
Yes! You can freeze the skillet in individual portions. Just let it cool completely, portion it into freezer-safe containers, and it will keep for up to 3 months. Thaw overnight in the fridge before reheating, and you’ve got a perfect meal ready to go!
So, there you have it! The ultimate Quick Italian Veggie Skillet. Next time your weeknight dinner feels daunting, remember this recipe is quick, comforting, and oh-so-delicious!
Enjoy this meal with your family, and let me know how it goes in the comments! Happy cooking! And for more recipes, follow us on Pinterest.
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Quick Italian Veggie Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-pot meal featuring vibrant veggies and cozy Italian flavors, perfect for weeknight dinners.
Ingredients
- 1 can garbanzo beans (chickpeas), rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 1 can stewed tomatoes, undrained
- 1 cup vegetable broth
- 1 cup instant rice
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup marinara sauce
- Grated Parmesan cheese, for topping
- Minced fresh basil, for garnish
Instructions
- In a large skillet, combine garbanzo beans, cannellini beans, stewed tomatoes, vegetable broth, instant rice, and Italian seasoning. Add crushed red pepper flakes if desired. Bring to a boil.
- Reduce heat and simmer, covered, for 7-9 minutes, until rice is tender.
- Stir in marinara sauce and heat through for a couple of minutes.
- Remove from heat, sprinkle with grated Parmesan cheese and minced basil before serving.
- Let cool for a few minutes before serving. Enjoy your meal!
Notes
You can customize the dish by using different beans or vegetables, and it’s perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg