Italian White Bean and Kale Bake Recipe

Introduction

Italian White Bean and Kale Bake is a hearty, comforting dish that combines tender cannellini beans, vibrant kale, and savory ground beef in a rich tomato sauce. Topped with a golden, crispy Parmesan breadcrumb crust, it’s a satisfying meal perfect for cozy dinners any night of the week.

Ingredients

• 2 tablespoons Olive Oil
• 1 large Yellow Onion, chopped
• 4–6 cloves Garlic, minced
• 1 lb Lean Ground Beef or Beef Sausage, casings removed
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Rosemary
• 1/4 teaspoon Red Pepper Flakes (optional)
• 1/2 cup Dry White Wine or Vegetable Broth
• 1 (28-ounce) can Crushed Tomatoes
• 1/2 cup Sun-Dried Tomatoes in oil, drained and chopped
• 2 (15-ounce) cans Cannellini Beans, rinsed and drained
• 1 large bunch Kale (about 8–10 cups), stems removed and coarsely chopped
• 1 cup Vegetable or Beef Broth
• Salt and Black Pepper to taste
• 1 cup Grated Parmesan Cheese, divided
• 1/2 cup Breadcrumbs (Panko or Italian style)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or large cast-iron skillet. Prepare your vegetables by chopping the onion, mincing the garlic, and removing stems and chopping the kale.
2. Step 2: Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant, avoiding burning.
3. Step 3: Add ground beef or sausage, breaking it into crumbles. Cook for 6-8 minutes until browned and cooked through. Stir in dried oregano, rosemary, red pepper flakes (if using), salt, and black pepper to taste.
4. Step 4: Pour in white wine or vegetable broth to deglaze the pan. Scrape up browned bits from the bottom and simmer until liquid is reduced by half, about 2-3 minutes.
5. Step 5: Stir in crushed tomatoes and chopped sun-dried tomatoes. Simmer gently for 5 minutes to meld flavors.
6. Step 6: Add kale in batches, stirring to wilt it down. Cook for 3-5 minutes until kale turns a vibrant deep green and softens.
7. Step 7: Fold in rinsed cannellini beans, broth, and half of the Parmesan cheese. Mix well and adjust seasoning with salt and pepper as needed.
8. Step 8: If using an oven-safe skillet, keep the mixture there; otherwise, transfer it to prepared baking dish and spread evenly.
9. Step 9: In a small bowl, combine remaining Parmesan cheese with breadcrumbs. Optionally toss with a tablespoon of olive oil. Sprinkle evenly over the top of the bake.
10. Step 10: Bake in the oven for 20-25 minutes until sauce bubbles and the breadcrumb crust is golden brown and crisp.
11. Step 11: Remove from oven and let rest for 5-10 minutes before serving to allow flavors to develop and the bake to set.

Tips & Variations

• Swap kale for spinach or Swiss chard if preferred, adjusting cooking time as needed.
• Use turkey or chicken sausage for a lighter protein option.
• Add a splash of balsamic vinegar at the end for a touch of acidity and depth.
• For a vegetarian version, omit the meat and use extra broth or a plant-based meat substitute.
• Try using smoked paprika or fennel seeds for a different spice profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. To keep the topping crispy, reheat uncovered in a 350°F (175°C) oven for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned kale or frozen kale instead of fresh?

Fresh kale works best because it wilts nicely and maintains texture. Frozen kale can be used but should be thawed and drained well to avoid excess moisture that might make the bake soggy.

Is this dish gluten-free?

The recipe includes breadcrumbs which typically contain gluten. To make it gluten-free, substitute with gluten-free breadcrumbs or crushed gluten-free crackers for the topping.

Italian White Bean and Kale Bake Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

This Italian White Bean and Kale Bake is a hearty, flavorful casserole combining tender cannellini beans, vibrant kale, savory lean ground beef or sausage, and a rich tomato sauce infused with garlic and herbs. Baked with a crispy Parmesan and breadcrumb topping, it offers a comforting yet nutritious meal inspired by classic Italian flavors, perfect for family dinners or cozy gatherings.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons Olive Oil (extra virgin)
• 1 large Yellow Onion, chopped
• 4–6 cloves Garlic, minced
• 1 lb Lean Ground Beef or Beef Sausage, casings removed
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Rosemary
• 1/4 teaspoon Red Pepper Flakes (optional)
• 1/2 cup Dry White Wine or Vegetable Broth
• 1 (28-ounce) can Crushed Tomatoes
• 1/2 cup Sun-Dried Tomatoes in oil, drained and chopped
• 2 (15-ounce) cans Cannellini Beans, rinsed and drained
• 1 large bunch Kale (about 8–10 cups), stems removed and coarsely chopped
• 1 cup Vegetable or Beef Broth
• Salt and Black Pepper to taste

Topping

• 1 cup Grated Parmesan Cheese, divided
• 1/2 cup Breadcrumbs (Panko or Italian style)

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a large cast-iron skillet. Chop the onion, mince the garlic, and remove stems and chop the kale to have everything ready before cooking.
2. Sauté Aromatics and Beef: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook 1 more minute until fragrant.
3. Brown the Beef: Add the ground beef or beef sausage, breaking it into crumbles. Cook for 6-8 minutes until browned. Sprinkle in dried oregano, rosemary, red pepper flakes (if using), salt, and black pepper. Stir well to combine and toast the spices.
4. Deglaze the Pan: Pour in the white wine or vegetable broth to deglaze, scraping up browned bits from the pan. Simmer until liquid reduces by half, about 2-3 minutes.
5. Build the Sauce: Stir in crushed tomatoes and chopped sun-dried tomatoes. Simmer gently for 5 minutes to meld flavors.
6. Wilt the Kale: Add kale in batches to the skillet, stirring to incorporate. Continue cooking 3-5 minutes until kale wilts and becomes vibrant green.
7. Combine with Beans and Broth: Fold in the rinsed cannellini beans, 1 cup broth, and 1/2 cup grated Parmesan cheese. Stir to combine and adjust seasoning with salt and pepper as needed.
8. Prepare for Baking: If using an oven-safe skillet, proceed directly; otherwise, transfer mixture to the prepared baking dish. Spread evenly.
9. Create the Topping: Mix remaining 1/2 cup Parmesan with breadcrumbs in a small bowl. Optionally, toss with a tablespoon of olive oil for even browning. Sprinkle evenly over the bake.
10. Bake to Perfection: Bake at 400°F (200°C) for 20-25 minutes until sauce is bubbly and topping is golden and crisp.
11. Rest and Serve: Remove from oven and let rest 5-10 minutes before serving to set and enhance flavors. Serve warm.

Notes

• Lean ground beef or sausage can be substituted with ground turkey or a plant-based alternative for variation.
• For a spicier dish, increase red pepper flakes to taste.
• Use Panko breadcrumbs for a lighter, crunchier topping or Italian-style breadcrumbs for a more traditional flavor.
• Dry white wine adds acidity and complexity; vegetable broth works well as a non-alcoholic option.
• Kale can be swapped with other hearty greens like Swiss chard or spinach, but adjust cooking time accordingly.
• To make the dish vegetarian, omit the ground beef and use vegetable broth.
• Letting the bake rest before serving helps it hold together and improves flavor melding.

Keywords: Italian white bean bake, kale casserole, cannellini bean recipe, healthy Italian dinner, ground beef casserole, baked Italian dish