Vegetarian
Cozy White Bean Tomato Bake with Quick-Pickled Onion and a Lemon Herb Finish
A practical cozy dinner that bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish. The Quick-Pickled Onion brings a bright, tangy counterpoint without adding a complicated final step.
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
- 1 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 1/2 small red onion, thinly sliced
- 2 tbsp red wine vinegar
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 1 lemon, zested and juiced and 2 tsp dried oregano 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 lemon juice and parsley, and serve.
- 5
Toss the onion with vinegar and a pinch of salt; let it stand while the meal cooks, then spoon over the top.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.