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Cheesy White Bean & Kale Skillet with Toast Points.

  • 4 (15 oz) cans
    cannellini (white kidney) beans
  • 6 cloves
  • 1 bunch
  • ½ (8 oz) block
    mozzarella cheese
  • 4 tbsp
    tomato paste
  • 4 slices
    whole grain bread
    black pepper
    extra virgin olive oil
    Italian seasoning
    onion powder
  • 1
    Preheat oven to broil on high and position rack in the upper third of the oven.
  • 2
    Drain and rinse beans in a colander; set aside to drain further.
    4 (15 oz) cans cannellini (white kidney) beans
  • 3
    Wash and dry kale. Fold leaves in half lengthwise, slice off stems, and finely chop leaves.
    1 bunch kale
  • 4
    Peel and thinly slice garlic.
    6 cloves garlic
  • 5
    Preheat a large ovenproof skillet over medium heat.
  • 6
    Grate cheese and set aside.
    ½ (8 oz) block mozzarella cheese
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic and tomato paste; stir to combine.
    2 tbsp extra virgin olive oil
    4 tbsp tomato paste
  • 8
    Add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful; cook, stirring often, until kale softens, 4-5 minutes.
  • 9
    Add beans, hot water (from the tap), and spices to the skillet; stir to combine. Bring to a boil, then sprinkle with cheese and place in the oven; broil until cheese has melted and is browned in spots, about 4 minutes. Remove from the oven.
    1 cup water
    1 tsp salt
    ½ tsp black pepper
    ½ tsp Italian seasoning
    ½ tsp onion powder
  • 10
    Meanwhile, cut bread slices on the diagonal and place on a baking sheet pan in a single layer; drizzle with oil on both sides.
    4 slices whole grain bread
    2 tsp extra virgin olive oil
  • 11
    Place bread in the oven and broil, flipping halfway through, until nicely toasted, 2-3 minutes. Remove from the oven.
  • 12
    Divide white bean mixture between plates or bowls. Serve with toast for dipping. Enjoy!