Vegetarian
Cozy Balsamic Rosemary White Bean Tomato Bake with Herby Yogurt
For nights that call for something cozy, this recipe bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish. Deep balsamic flavor with woodsy rosemary, balanced by a cool, creamy spoonful.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 1 can fire-roasted diced tomatoes
- 4 cups chopped kale
- 1 small yellow onion, finely diced
- 1 cup whole-grain breadcrumbs
- 1/2 cup shredded mozzarella
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 2 tbsp balsamic vinegar
- 1 tsp dried rosemary
- 1 tsp brown sugar
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped tender herbs
Make it happen
Directions
- 1
Heat the oven to 400°F and lightly oil a 2-quart baking dish.
- 2
Stir beans, tomatoes, kale, onion, salt, and 2 tbsp balsamic vinegar and 1 tsp dried rosemary directly in the dish.
- 3
Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.
- 4
Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add a teaspoon of balsamic vinegar and black pepper, and serve.
- 5
Stir the yogurt with the herbs and a spoonful of water, then serve alongside the warm dish.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.