Mediterranean Italian White Bean and Kale Bake
This dish is hearty, comforting, and full of Mediterranean flavor. Cannellini beans bring creaminess, kale adds a healthy bite, and the cheesy, golden breadcrumb topping ties everything together. It’s simple enough for a weeknight dinner but also makes a satisfying vegetarian main for a gathering. Serve it on its own with crusty bread or as a side alongside grilled meats or fish.
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp dried oregano
½ tsp chili flakes (optional, for heat)
1 can (400g / 15 oz) diced tomatoes
2 cans (400g / 15 oz each) cannellini beans, drained and rinsed
1 bunch kale (about 4–5 cups, stems removed, leaves chopped)
½ cup vegetable broth (or water)
Salt & black pepper, to taste
½ cup grated mozzarella or provolone
¼ cup grated Parmesan cheese
½ cup breadcrumbs (panko works well)
2 tbsp olive oil (for topping)
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly oil a medium baking dish (around 9×13 inches or similar).
Cook the aromatics: In a large skillet, heat 2 tbsp olive oil over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic, oregano, and chili flakes; cook 1 minute until fragrant.
Build the base: Add diced tomatoes with their juices, cannellini beans, kale, and vegetable broth. Season with salt and pepper. Simmer for 5–7 minutes, stirring, until the kale has wilted and everything is well combined.
Transfer to baking dish: Pour the mixture into the prepared baking dish. Sprinkle evenly with mozzarella (or provolone) and Parmesan.
Prepare topping: In a small bowl, toss breadcrumbs with 2 tbsp olive oil until lightly coated. Sprinkle over the top of the casserole.
Bake: Place in the oven and bake uncovered for 20–25 minutes, until the topping is golden and the cheese is bubbling.
Finish & serve: Remove from oven, let rest 5 minutes, then garnish with fresh parsley. Serve warm, ideally with crusty bread to scoop up the saucy beans.
Tips & Variations
Cheese Options: Swap mozzarella for provolone, fontina, or even a little smoked scamorza for extra depth. Feta crumbles on top after baking also give a Mediterranean tang.
Breadcrumb Alternatives: Use whole wheat panko, crushed crackers, or even a sprinkle of nuts (like walnuts or almonds) for a healthier or crunchier topping.
Beans: Cannellini beans work best for creaminess, but you can substitute with Great Northern, butter beans, or chickpeas.
Greens: Kale holds up well in baking, but spinach, Swiss chard, or even collard greens can be used. If using spinach, add it at the very end since it wilts quickly.
Spice Boost: Add extra chili flakes, or a pinch of smoked paprika, for a subtle heat and smokiness.
Make It a Meal: Serve with garlic bread, focaccia, or a simple green salad. For extra protein, pair with grilled chicken, fish, or roasted lamb.
Vegan Version: Omit the cheese or use plant-based cheese alternatives. The dish is naturally hearty and flavorful even without dairy.
Make Ahead: You can prepare the base mixture a day in advance, refrigerate, and then top with cheese and breadcrumbs just before baking.
Q&A
Q: Can I make this dish ahead of time?
A: Yes. Assemble the bean and kale mixture in the baking dish, cover, and refrigerate up to 24 hours. When ready, add the cheese and breadcrumb topping, then bake.
Q: How do I store leftovers?
A: Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture or in the microwave for convenience.
Q: Can I freeze it?
A: Yes, though the topping may lose some crunch. Freeze in portions for up to 2 months. Reheat from frozen in the oven until warmed through.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping. Everything else is naturally gluten-free.
Q: Is this dish filling enough on its own?
A: Yes, thanks to the beans and kale. It’s hearty enough as a vegetarian main, but you can serve it with bread, grains, or a side salad for a more complete meal.
Nutrition
(per serving, 1 of 6)
(Approximate values)
Calories: ~310
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 32g
Fiber: 9g
Sugars: 6g
Protein: 15g
Sodium: 480mg
Conclusion
This Mediterranean Italian White Bean and Kale Bake is comfort food with a healthy edge. Creamy beans, tender greens, and a crispy cheesy topping make it both satisfying and wholesome. It’s a versatile dish that works as a vegetarian main or a hearty side, and it can be adapted with different cheeses, greens, or beans to suit your taste. Make-ahead friendly and easy to reheat, it’s a recipe worth keeping in your rotation for cozy dinners and casual gatherings alike.