Spicy Tuscan White Bean and Kale Bake

Quick Recipe Version (TL;DR)

• Yield: 4 to 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 3 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 to 1 1/2 tsp crushed red pepper flakes (to taste)
• 1 1/2 tsp dried Italian herbs or dried oregano
• 2 tbsp tomato paste
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1/2 cup low-sodium vegetable or chicken broth
• 1 bunch Tuscan (lacinato) kale, stems removed, leaves chopped (about 5 cups loosely packed)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup freshly grated Parmesan cheese, divided
• 1/2 cup dry breadcrumbs (panko or Italian-style)
• 1 tsp lemon zest (optional, but recommended)

Do This

• 1. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Sauté onion until soft, 5 to 7 minutes. Add garlic, red pepper flakes, herbs, and tomato paste; cook 1 to 2 minutes.
• 2. Stir in crushed tomatoes, broth, salt, and pepper. Bring to a gentle simmer.
• 3. Fold in cannellini beans and chopped kale. Simmer 5 to 8 minutes, until kale wilts and beans are hot. Taste and adjust seasoning.
• 4. Preheat oven to 375°F (190°C). If your skillet is not oven-safe, transfer mixture to a greased 2- to 3-quart baking dish.
• 5. In a bowl, mix breadcrumbs, 3/4 cup Parmesan, remaining 1 tbsp olive oil, and lemon zest. Sprinkle evenly over the beans and kale. Top with remaining 1/4 cup Parmesan.
• 6. Bake 20 to 25 minutes, until bubbling and golden. Broil 2 to 3 minutes if needed for extra color. Rest 5 minutes, then serve hot.

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Why You’ll Love This Recipe

• Hearty and comforting, with creamy beans, tender kale, and a crisp, cheesy crust.
• Uses simple pantry staples and affordable ingredients, yet feels rustic and special.
• Easy one-pan (or one-dish) bake that works as a main course or a generous side.
• Make it milder or punchier by adjusting the chili; naturally high in fiber and protein.

Grocery List

• Produce: 1 medium yellow onion, 4 cloves garlic, 1 bunch Tuscan (lacinato) kale, 1 lemon (for zest, optional).
• Dairy: Parmesan cheese (enough to grate 1 cup).
• Pantry: Extra-virgin olive oil, crushed red pepper flakes, dried Italian herbs or dried oregano, tomato paste, 2 cans cannellini beans, 1 can crushed tomatoes (28 oz), low-sodium vegetable or chicken broth, dry breadcrumbs, kosher salt, black pepper.

Full Ingredients

Bean and Kale Base

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 to 1 1/2 tsp crushed red pepper flakes, to taste
• 1 1/2 tsp dried Italian herbs or dried oregano
• 2 tbsp tomato paste
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1/2 cup low-sodium vegetable or chicken broth
• 1 bunch Tuscan (lacinato) kale, tough stems removed, leaves chopped into bite-sized pieces (about 5 packed cups)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Parmesan Crust

• 1 tbsp extra-virgin olive oil
• 1/2 cup dry breadcrumbs (panko or Italian-style)
• 1 cup freshly grated Parmesan cheese, divided (about 3 oz)
• 1 tsp finely grated lemon zest (optional, brightens the flavor)

Optional For Serving

• Extra grated Parmesan
• Chopped fresh parsley or basil
• Crusty bread for dipping

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Dish

Preheat your oven to 375°F (190°C). Lightly oil a 2- to 3-quart baking dish (an 8×10-inch or 9×13-inch dish both work well) if you are not using an oven-safe skillet. This will help prevent sticking and make cleanup easier later.

Gather and prepare all ingredients: finely chop the onion, mince the garlic, remove the tough ribs from the kale and chop the leaves, and grate the Parmesan cheese. Having everything ready before you start cooking makes the process smoother and more relaxed.

Step 2: Soften the Aromatics

In a large oven-safe skillet (such as cast iron or enameled cast iron), heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 to 7 minutes.

Add the minced garlic, crushed red pepper flakes, and dried Italian herbs. Cook for 30 to 60 seconds, stirring constantly, just until very fragrant. Be careful not to let the garlic brown too much, as this can turn it bitter.

Step 3: Build the Spicy Tomato Base

Stir in the tomato paste and cook it with the onions and spices for 1 to 2 minutes. This step caramelizes the tomato paste slightly and deepens the flavor, giving the bake a slow-simmered taste without the long cooking time.

Pour in the crushed tomatoes and the broth. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir well to combine, scraping the bottom of the pan to release any browned bits. Bring the mixture to a gentle simmer and let it bubble for 3 to 5 minutes to meld the flavors.

Step 4: Add the Beans and Kale

Add the drained and rinsed cannellini beans to the skillet and stir to coat them in the tomato sauce. Fold in the chopped kale a handful at a time. It may look like a lot of kale at first, but it will wilt down as it cooks.

Simmer the mixture for 5 to 8 minutes, stirring occasionally, until the kale is wilted and tender and the beans are heated through. Taste and adjust the seasoning with more salt or pepper if needed. The mixture should taste slightly bold and well-seasoned, since the flavor will soften a bit under the topping.

If you are not using an oven-safe skillet, transfer the bean and kale mixture to your prepared baking dish, spreading it into an even layer.

Step 5: Make the Parmesan Breadcrumb Topping

In a medium bowl, combine the breadcrumbs, 3/4 cup of the grated Parmesan cheese, and 1 tablespoon olive oil. If using, add the lemon zest. Toss with a fork or your fingers until the crumbs are evenly coated and the mixture looks like damp sand. The oil helps the topping bake up crisp and golden instead of dry.

Sprinkle the breadcrumb mixture evenly over the surface of the bean and kale mixture. Then scatter the remaining 1/4 cup Parmesan over the top for extra cheesy browning.

Step 6: Bake Until Bubbling and Golden

Place the skillet or baking dish on the middle rack of your preheated 375°F (190°C) oven. Bake for 20 to 25 minutes, or until the sauce is bubbling around the edges and the topping is golden brown.

If the topping has not browned as much as you like, switch the oven to broil and broil for 2 to 3 minutes, watching closely, until deep golden in spots. Do not walk away during this step, as the topping can go from perfect to burnt very quickly.

Step 7: Rest and Serve

Remove the dish from the oven and let it rest for about 5 minutes. This short resting time allows the bubbling sauce to settle slightly so it is easier to scoop and serve.

Garnish with a little extra grated Parmesan and chopped fresh parsley or basil if you like. Serve hot, ideally with crusty bread for dipping into the rich, spicy tomato sauce. This dish works beautifully as a main course with a simple green salad, or as a side alongside roasted meats or grilled sausages.

Pro Tips

• Use good canned tomatoes: Since tomatoes are a major flavor here, choose high-quality crushed tomatoes (preferably San Marzano or a trusted brand) for the best taste.
• Control the heat: Start with 1 teaspoon of red pepper flakes if you are sensitive to spice. You can always sprinkle more on individual portions later.
• Do not overcook the kale: It should be tender but still have some texture. The bake time in the oven will soften it further.
• Freshly grated Parmesan matters: Pre-grated cheese often has anti-caking agents that prevent it from melting and browning nicely. Grate it yourself for a better crust.
• Broil with caution: If you broil the top, keep the oven door slightly ajar and watch continuously to avoid burning the breadcrumbs.

Variations

• Sausage and Bean Bake: Brown 8 oz (about 2 links) of spicy Italian sausage, removed from casings, in the skillet before adding the onion. Drain excess fat if necessary, then proceed with the recipe as written for a heartier, meatier version.
• Extra Cheesy: Add 1 cup shredded mozzarella or provolone over the bean and kale mixture before adding the breadcrumb topping. Bake until the cheese is melted and stretchy under the crisp crust.
• Gluten-Free: Substitute gluten-free breadcrumbs or finely crushed gluten-free crackers for the regular breadcrumbs. Make sure your broth and other ingredients are certified gluten-free if needed.

Storage & Make-Ahead

Allow leftovers to cool to room temperature, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven for 15 to 20 minutes, until hot and bubbling.

To make ahead, you can assemble the bean and kale mixture up to 1 day in advance, store it covered in the refrigerator, and prepare the breadcrumb topping separately. When ready to bake, spread the chilled mixture in a baking dish, add the topping, and bake at 375°F (190°C) for 25 to 30 minutes, until heated through and golden. This dish also freezes well: wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional sausage or extra cheese): about 360 calories, 15 g protein, 46 g carbohydrates, 14 g fat, 8 g fiber, and 800 mg sodium. Actual values will vary based on specific brands and any additions or substitutions.