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Close up of a cheesy Italian white bean and kale bake with cherry tomatoes.

Italian White Bean and Kale Bake

A rustic and comforting Italian White Bean and Kale Bake that brings the heart of the Mediterranean to your table. Packed with creamy cannellini beans, vibrant kale, and bursting cherry tomatoes, all topped with a golden layer of melted mozzarella. This one-pan vegetarian meal is budget-friendly, gluten-free, and ready in just 30 minutes—perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Greek, Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 15 oz cans Cannellini beans (drained/rinsed)
  • 3 cups Kale chopped, stems removed
  • 2 cups Cherry tomatoes halved
  • 1 small Shallot diced
  • 4 cloves Garlic minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 cup Tomato paste
  • 1/2 cup Vegetable broth
  • 1 cup Mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1 tsp Dried oregano
  • Salt and Pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 9x13 baking dish.
  2. In a skillet, sauté shallot in olive oil for 3 mins. Add garlic and red pepper flakes; cook for 1 min.
  3. Stir in tomato paste (1 min), then add cherry tomatoes until they soften.
  4. Add beans, kale, broth, and oregano. Stir until kale begins to wilt.
  5. Transfer to the baking dish. Top with mozzarella and parmesan.
  6. Bake for 20–25 minutes until the cheese is golden and bubbling.

Notes

  • Make it Vegan: Omit the cheese and top with a mixture of breadcrumbs and nutritional yeast for a salty, crunchy finish.
  • Bean Swap: If you can’t find Cannellini, Navy beans or Butter beans work beautifully.
  • Storage: This dish reheats exceptionally well. Keep it in an airtight container in the fridge for up to 4 days.
  • Serving Suggestion: Serve alongside a slice of toasted sourdough to soak up the savory tomato and garlic sauce.