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Lemon Herb Weeknight White Bean Tomato Bake with Quick-Pickled Onion, an original WorkLife Meal Plan recipe

Vegetarian

Lemon Herb Weeknight White Bean Tomato Bake with Quick-Pickled Onion

Bright citrus and garden herbs. 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 bright, tangy counterpoint. It is designed for dependable prep, familiar groceries, and a calm family dinner.

Pantry-friendlyHigh fiberOne dishWeeknightBright flavor
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
  • 1 lemon, zested and juiced
  • 2 tsp dried oregano
  • 2 tbsp chopped parsley
  • 1/2 small red onion, thinly sliced
  • 2 tbsp red wine vinegar
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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 lemon, zested and juiced and 2 tsp dried oregano 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 lemon juice and parsley, and serve.

  5. 5

    Toss the onion with vinegar and a pinch of salt; let it stand while the meal cooks, then spoon over the top.

Estimated per serving

Nutrition at a glance

Estimates are provided for planning and are not medical advice.

470calories23gprotein15gfiber