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Green Garden Beans on Toast
35m$10.17

Green Garden Beans on Toast

Creamy cannellini beans with leeks and kale piled onto toasted sourdough, finished with sharp cheddar and fresh parsley. Cozy, rustic, and garden-bright for a generous morning plate.

  • beans
  • elevenses
  • garden plate
  • Hobbit
  • kale
  • plant-based
  • toast
  • vegetarian
Bundle it with similar meals
15 min prep20 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

leeks, white and light green parts thinly sliced · 2 Each

Organic Leeks-Order by the Bunch (2-3 leeks per bunch)

80%

In recipe$2.79
To buy$3.49
Details
1 lb$3.49 per packageBuy 1Package use: 80%Product matchEstimated at KROGER

canned cannellini beans, drained and rinsed · 2 Can

Kroger® Cannellini Beans

Sale

67%

In recipe$1.76
To buy$2.64
Details
Kroger · 15.5 oz$1.00
Sale
$0.88 per packageBuy 3Package use: 67%Product matchEstimated at KROGER

kale, stems removed and chopped · 4 Cup

Organic Kale

59%

In recipe$1.46
To buy$2.49
Details
1 lb$2.49 per packageBuy 1Package use: 59%Product matchEstimated at KROGER

sharp cheddar cheese, grated · 1 Cup

Kroger® Sharp Cheddar Shredded Cheese

50%

In recipe$1.00
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

sourdough bread slices · 4 Count

ACE Bakery® Sourdough Bistro Sliced Bread, 21 Oz, 12 Slices

33%

In recipe$1.67
To buy$4.99
Details
ACE Bakery · 21 oz$4.99 per packageBuy 1Package use: 33%Product matchEstimated at KROGER

garlic, minced · 3 Count

Garlic

Sale

30%

In recipe$0.15
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 30%Product matchEstimated at KROGER

fresh parsley, chopped · 0.25 Cup

Parsley

25%

In recipe$0.37
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

vegetable broth · 0.5 Cup

Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton

13%

In recipe$0.50
To buy$3.99
Details
Pacific Foods · 32 oz$3.99 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

lemon juice · 1 Tablespoon

Kroger® 100% Lemon Juice

3%

In recipe$0.06
To buy$1.79
Details
Kroger · 15 fl oz$1.79 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

kosher salt · 0.75 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$10.17

· only what you use

$2.54

per serving · 4 servings

You pay at checkout$30.37
33% used in this recipe$20.20 unused

All ingredients selected

Checkout$36.55
Recipe portion$10.25

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • canned cannellini beans-2 cans
  • leeks-2 each
  • kale-4 cups
  • sourdough bread slices-4 slices
  • sharp cheddar cheese-1 cup
  • vegetable broth-1/2 cup
  • fresh parsley-1/4 cup
  • garlic-3 cloves
  • olive oil-2 tablespoons
  • lemon juice-1 tablespoon
  • kosher salt-3/4 teaspoon
  • black pepper-1/2 teaspoon
1
Prep the vegetables, cheese, and herbs
Cutting Board
Box grater
Chef’s knife
Measuring cups and spoons

Slice the leeks, chop the kale, mince the garlic, grate the cheddar, and chop the parsley before cooking.

Keep fingers tucked while slicing leeks, kale, and parsley.

Keep fingertips clear of the box grater while grating cheddar.

2 Each leek
4 cups kale
3 Count garlic
1 cup cheddar cheese
1/4 cup parsley
2
Soften the leeks
Large skillet
Measuring cups and spoons
Wooden spoon

Heat olive oil in a large skillet over medium heat. Add the leeks and salt, then cook for 6 to 8 minutes until soft and lightly golden.

Use caution when working around the hot skillet and oil.

2 tablespoons olive oil
2 Each leek
3/4 teaspoon Kosher Salt
3
Bloom the aromatics
Large skillet
Wooden spoon

Stir in the garlic and black pepper, then cook for 30 seconds until fragrant.

3 Count garlic
1/2 teaspoon Black Pepper
4
Simmer and mash the beans
Large skillet
Measuring cups and spoons
Wooden spoon

Add the cannellini beans and vegetable broth. Simmer for 5 minutes, then mash about half the beans with the spoon until the mixture turns creamy but still chunky.

Mash gently to avoid splashing the hot bean mixture.

2 cans cannellini beans
1/2 cup vegetable broth
5
Wilt the kale
Large skillet
Measuring cups and spoons
Wooden spoon

Fold in the kale and cook for 3 to 4 minutes until the greens are tender and bright. Stir in the lemon juice.

4 cups kale
1 tablespoon lemon juice
6
Toast the bread
Toaster

Toast the sourdough slices until crisp and sturdy, then place them on plates.

Use caution when handling hot toasted bread.

4 Count sourdough bread
7
Assemble the toast
Wooden spoon

Spoon the creamy green beans generously over the toast, sprinkle with sharp cheddar, and let it soften slightly from the heat.

1 cup cheddar cheese
8
Garnish and serve

Finish with fresh parsley and serve warm.

1/4 cup parsley
9

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