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Hearty Tuscan Bean and Kale Bake in Just 40 Minutes

Tuscan bean and kale bake
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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

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
  3. Add kale and cook until wilted.
  4. Stir in beans, tomatoes, rosemary, oregano, red pepper flakes, salt, and pepper.
  5. Pour in vegetable broth and simmer for 5 minutes.
  6. Transfer mixture to a baking dish and top with breadcrumbs.
  7. Bake for 20 minutes until golden and bubbly.
  8. 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.

Nutrition

Find it online: https://brunchnest.com/tuscan-bean-and-kale-bake-recipe/