Description
A hearty Tuscan bean and kale bake, packed with flavor and nutrients. Perfect for a cozy dinner.
Ingredients
Scale
- 2 cups cannellini beans, cooked
- 1 bunch kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 cup vegetable broth
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
- Add kale and cook until wilted.
- Stir in beans, tomatoes, rosemary, oregano, red pepper flakes, salt, and pepper.
- Pour in vegetable broth and simmer for 5 minutes.
- Transfer mixture to a baking dish and top with breadcrumbs.
- Bake for 20 minutes until golden and bubbly.
- Serve warm.
Notes
- Use fresh kale for best texture.
- Add a splash of lemon juice for brightness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg