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Greek Garden Produce-First White Bean Tomato Bake with Herby Yogurt, an original WorkLife Meal Plan recipe

Vegetarian

Greek Garden Produce-First White Bean Tomato Bake with Herby Yogurt

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, structured around vegetables while keeping the meal satisfying, with a cool, creamy spoonful. It is designed for dependable prep, familiar groceries, and a calm family dinner.

Pantry-friendlyHigh fiberOne dishPlant-forwardCreamy finish
Prep17 min
Cook28 min
Serves4
Total45 min
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Add this meal to an editable plan and review every suggested ingredient.

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 plain Greek yogurt
  • 2 tbsp chopped tender herbs
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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

    Stir the yogurt with the herbs and a spoonful of water, then serve alongside the warm dish.

Estimated per serving

Nutrition at a glance

Estimates are provided for planning and are not medical advice.

470calories23gprotein14gfiber