35m$11.66Green 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.
- Energy
- 566 calories per serving
- Protein
- 26.5 g per serving
- Carbs
- 79.3 g per serving
- Fat
- 19.3 g per serving
- Sodium
- 1394 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
sourdough bread slices
4 Count
ACE Bakery® Sourdough Bistro Sliced Bread, 21 Oz, 12 Slices
33%
vegetable broth
0.5 Cup
Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton
13%
leeks, white and light green parts thinly sliced
2 Each
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
80%
kale, stems removed and chopped
4 Cup
Kale Bag
17%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
sharp cheddar cheese, grated
1 Cup
Kroger® Sharp Cheddar Shredded Cheese
50%
lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
fresh parsley, chopped
0.25 Cup
Parsley
25%
canned cannellini beans, drained and rinsed
2 Can
Kroger® Cannellini Beans
67%
garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items 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 slice
- sharp cheddar cheese-1 cup
- vegetable broth-0.5 cups
- fresh parsley-0.25 cups
- garlic-3 cloves
- olive oil-2 tbsp
- lemon juice-1 tbsp
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
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.
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.
Stir in the garlic and black pepper, then cook for 30 seconds until fragrant.
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.
Fold in the kale and cook for 3 to 4 minutes until the greens are tender and bright. Stir in the lemon juice.
Toast the sourdough slices until crisp and sturdy, then place them on plates.
Use caution when handling hot toasted bread.
Spoon the creamy green beans generously over the toast, sprinkle with sharp cheddar, and let it soften slightly from the heat.
Finish with fresh parsley and serve warm.
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