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Balsamic Rosemary Weeknight White Bean Tomato Bake with Sesame Greens, an original WorkLife Meal Plan recipe

Vegetarian

Balsamic Rosemary Weeknight White Bean Tomato Bake with Sesame Greens

Deep balsamic flavor with woodsy rosemary. This recipe bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish, streamlined for the busiest part of the week, with an easy extra layer of vegetables. It is designed for dependable prep, familiar groceries, and a calm family dinner.

Pantry-friendlyHigh fiberOne dishWeeknightExtra greens
Prep12 min
Cook29 min
Serves4
Total41 min
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What 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
  • 2 tbsp balsamic vinegar
  • 1 tsp dried rosemary
  • 1 tsp brown sugar
  • 3 cups baby greens
  • 1 tsp toasted sesame seeds
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Make it happen

Directions

  1. 1

    Heat the oven to 400°F and lightly oil a 2-quart baking dish.

  2. 2

    Stir beans, tomatoes, kale, onion, salt, and 2 tbsp balsamic vinegar and 1 tsp dried rosemary directly in the dish.

  3. 3

    Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.

  4. 4

    Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add a teaspoon of balsamic vinegar and black pepper, and serve.

  5. 5

    Wilt the greens in the hot pan for one minute and finish with the sesame seeds.

Estimated per serving

Nutrition at a glance

Estimates are provided for planning and are not medical advice.

480calories23gprotein15gfiber