Vegetarian
Pesto Parmesan Family Table White Bean Tomato Bake with Roasted Chickpeas
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish, balanced for familiar flavor and easy family-style serving, with extra plant protein and texture. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat 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
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Heat the oven to 400°F and lightly oil a 2-quart baking dish.
- 2
Stir beans, tomatoes, kale, onion, salt, and 1/3 cup basil pesto and 1/3 cup finely grated Parmesan directly in the dish.
- 3
Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.
- 4
Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add Parmesan and a few torn basil leaves, and serve.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.