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Greek Garden Pantry-Smart White Bean Tomato Bake with Garlic Breadcrumbs, an original WorkLife Meal Plan recipe

Vegetarian

Greek Garden Pantry-Smart White Bean Tomato Bake with Garlic Breadcrumbs

Fresh Mediterranean flavor with herbs and briny feta. This recipe bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish, designed to lean on flexible staples and reduce one-use groceries, with a golden, savory crunch. It is designed for dependable prep, familiar groceries, and a calm family dinner.

Pantry-friendlyHigh fiberOne dishFamily favorite
Prep13 min
Cook29 min
Serves4
Total42 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
  • 1 tsp dried dill
  • 1/3 cup crumbled feta
  • 1/2 cup chopped cucumber
  • 1/2 cup whole-grain breadcrumbs
  • 1 garlic clove, finely grated
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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 1 tsp dried dill and 1/3 cup crumbled feta 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 feta, cucumber, and chopped dill, and serve.

  5. 5

    Toast the breadcrumbs and garlic in a dry skillet until golden, then sprinkle over each serving.

Estimated per serving

Nutrition at a glance

Estimates are provided for planning and are not medical advice.

465calories23gprotein15gfiber