Gluten-free · 25 min
Cheesy White Bean & Kale Skillet with Toast Points
- 25 min
- 2–6 servings
- 619 kcal / serving
This skillet pairs tender kale with white beans and melted mozzarella for a cozy weeknight supper. The crusty toast points provide a dip-friendly contrast to scoop up the creamy filling.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 3 clovesgarlic
- ½ bunchkale
- ¼ (8 oz) blockmozzarella cheese
- 2 tbsptomato paste
- 2 sliceswhole grain bread
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, onion powder, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · oven mitts · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 3 clovesgarlic
- ½ bunchkale
Dairy, eggs & chilled
- ¼ (8 oz) blockmozzarella cheese
Bakery & bread
- 2 sliceswhole grain bread
Pantry & dry goods
- 2 (15 oz) canscannellini (white kidney) beans
- 2 tbsptomato paste
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cannellini (white kidney) beans | 2 (15 oz) cans | 4 (15 oz) cans | 6 (15 oz) cans |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| mozzarella cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| tomato paste | 2 tbsp | 4 tbsp | 6 tbsp |
| whole grain bread | 2 slices | 4 slices | 6 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to broil on high and position the rack near the top.
- Drain and rinse the beans in a colander and let them drain a bit.
- Wash the kale, remove the stems, and finely chop the leaves after drying.
- Thinly slice the garlic cloves.
- Warm an ovenproof skillet over medium heat.
- Grate the mozzarella and set it aside.
- Add oil to the hot skillet, then stir in kale, garlic, and tomato paste; cook until the kale softens, about 2–3 minutes.
- Stir in the beans with hot tap water and the spices; bring to a boil, then sprinkle in the cheese and transfer the skillet to the oven to broil until the cheese browns and melts, 3–4 minutes.
Two tips
- Prepare components ahead: drain the beans and chop the kale earlier in the day for faster cooking.
- Swap in any crusty bread you have on hand for dipping, or serve the toast points with a drizzle of olive oil.
Nutrition per serving
- Calories
- 619 kcal
- Protein
- 34 g
- Carbs
- 81 g
- Fat
- 20 g
- Fiber
- 18 g
- Sodium
- 906 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.