White Bean & Kale Bake (Vegan & Gluten-free)

This easy and delicious recipe is a play on this Gigantes recipe I posted last year, only this time using buttery cannelloni beans and kale. It’s a MUST on a chilly day and a perfect Sunday project to have leftovers for all week. Why is it anything with tomato sauce tastes even better as it sits? I honestly don’t know, but that makes it a fit for meal prep.


  • 1 15oz can cannellini beans
  • 1 bunch kale (lacinto or curly), roughly chopped
  • 3 Tbsp extra virgin olive oil
  • 2 yellow onions, chopped
  • 1 large tomato
  • 2 large garlic cloves, minced
  • 8 oz. tomato sauce
  • 2 carrots, chopped
  • 1 bay leaf
  • 1/4 cup chopped parsley
  • 3-4 cups water (enough to cover bean mixture)


  1. Rinse beans in a corridor and set aside.
  2. Chop onions and garlic and set aside. Pre-heat your oven to 425f degrees.
  3. Add oil to a cast iron skillet and heat on medium for a couple of minutes, then add chopped onion and sauté with a wooden spoon for 4 minutes. (If you don’t have a skillet to bake in, simply use any sauté pan for these next few steps and pour in a ceramic baking dish afterwards)
  4. Next, add the kale and sauté for 2-3 minutes until it starts to wilt. Then add: garlic, salt, pepper and stir for a minute, lower the flame slightly.
  5. Add in diced tomatoes, tomato sauce, chopped carrots, parsley and the bay leaf and continue to sauté using the wooden spoon. Break tomato chunks down and stir for 8 minutes or so.
  6. Add beans to the pan, stir around. Next pour water (enough to cover the beans and then some).
  7. Cover the beans with tin foil or a lid and bake for approx. 45 minutes until most water has been absorbed. Uncover and continue to bake. When cooked, you should see a little crust forming around the edges of your dish and the water should be mostly absorbed. Serve!


Hope you enjoy!
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Author: Alison Marras

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