Vegetarian
Weeknight White Bean Tomato Bake with Fresh Tomato Relish in a Lemon Herb Sauce
A weeknight variation that bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish. Expect lemon herb flavor, a straightforward method, and juicy color and acidity.
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 cup diced ripe tomato
- 1 tbsp extra-virgin olive oil
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
Season the diced tomato with olive oil and black pepper and spoon it over the finished meal.
Estimated per serving
Nutrition at a glance
Recipe makes 5 servings. Values are planning estimates, not medical advice.