Tuscan White Bean Skillet with Tomatoes, Mushrooms, and Artichokes

Name: Tuscan White Bean Skillet with Tomatoes, Mushrooms, and Artichokes
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, divided; 8 ounces brown mushrooms, sliced; 1 1/2 cups diced yellow onion (about 1 large onion); 3 cloves garlic, minced; 2/3 cup drained and chopped oil-packed sun dried tomatoes; 2 (14.5-ounce) cans fire-roasted diced tomatoes; 2 (14.5-ounce) cans drained and rinsed Cannelini beans; 1 (14.5-ounce) can quartered artichoke hearts, rained; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon sugar; Parsley for garnish

Tuscan White Bean Skillet with Tomatoes, Mushrooms, and Artichokes was pinched from <a href="http://thewanderlustkitchen.com/tuscan-white-bean-skillet/" target="_blank">thewanderlustkitchen.com.</a>

"This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner!..."

INGREDIENTS

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2 tablespoons extra virgin olive oil, divided

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8 ounces brown mushrooms, sliced

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1 1/2 cups diced yellow onion (about 1 large onion)

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3 cloves garlic, minced

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2/3 cup drained and chopped oil-packed sun dried tomatoes

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2 (14.5-ounce) cans fire-roasted diced tomatoes

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2 (14.5-ounce) cans drained and rinsed Cannelini beans

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1 (14.5-ounce) can quartered artichoke hearts, rained

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1/2 teaspoon kosher salt

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1/2 teaspoon black pepper

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1 teaspoon dried oregano

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1/2 teaspoon dried thyme

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1 teaspoon sugar

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Parsley for garnish

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