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

Vegetarian

Greek Garden Weeknight 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, streamlined for the busiest part of the week, with a cool, creamy spoonful. It is designed for dependable prep, familiar groceries, and a calm family dinner.

Pantry-friendlyHigh fiberOne dishWeeknightCreamy finish
Prep14 min
Cook28 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 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.

485calories23gprotein14gfiber