Dinner recipe · from the recipe book

Herbed Potato, Kale and White Bean Bake

Name: Herbed Potato, Kale and White Bean Bake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 3 medium (600 g) Russet potatoes, sliced 1/4 inch thick; 2½ medium (300 g) Sweet potatoes, peeled and sliced 1/4 inch thick; 7¼ cups chopped (150 g) Kale, stems removed, chopped; 2 medium (120 g) Carrots, thinly sliced; 2 cups (354 g) Great northern or cannellini beans, canned, drained and rinsed; 1½ medium (150 g) Yellow onion, thinly sliced; 4 cloves (12 g) Garlic, minced; 2 tbsp (27 g) Olive oil; 2¼ cups (480 g) Vegetable broth; 2 tbsp (16 g) All-purpose flour; 2 tsp (2 g) Dried thyme; ¾ tsp (1 g) Dried rosemary, crumbled; ¼ cup chopped (15 g) Fresh parsley, chopped; ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper

Tender layers of potato and sweet potato soak up a garlicky thyme-rosemary broth with silky kale and creamy white beans, baked until the edges turn golden.

Oven
1 hr 35 min · 30 min hands-on
Serves 4
Vegan

Over 60 g carbs
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

3 medium600 gRusset potatoessliced 1/4 inch thick
2½ medium300 gSweet potatoespeeled and sliced 1/4 inch thick
7¼ cups chopped150 gKalestems removed, chopped
2 medium120 gCarrotsthinly sliced
2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
1½ medium150 gYellow onionthinly sliced
4 cloves12 gGarlicminced
2 tbsp27 gOlive oil
2¼ cups480 gVegetable broth
2 tbsp16 gAll-purpose flour
2 tsp2 gDried thyme
¾ tsp1 gDried rosemarycrumbled
¼ cup chopped15 gFresh parsleychopped
½ tsp3 gSalt
½ tsp1 gBlack pepper

Steps

Preheat the oven to 400°F (200°C). Brush a 9x13-inch baking dish with about one third of the olive oil.
Heat the remaining two thirds of the olive oil in a large skillet over medium heat. Add the onion and carrot and cook 6 minutes until softened.
Add the garlic, thyme and rosemary and cook 1 minute. Sprinkle in the flour and stir 1 minute.
Whisk in the vegetable broth and simmer 3 minutes until slightly thickened. Stir in the kale until just wilted, then the great northern beans, salt and black pepper. Remove from heat; this is the herb broth mixture.
Layer half of the russet potato and half of the sweet potato in the dish, then spoon over half of the herb broth mixture.
Layer the remaining half of the russet potato and the remaining half of the sweet potato, then pour over the remaining half of the herb broth mixture, pressing the slices down so they are moistened.
Cover tightly with foil and bake 40 minutes. Uncover and bake 20 to 25 minutes more, until the potatoes are fork-tender and the top edges are golden.
Rest 10 minutes, then scatter the parsley over the top and serve.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Herbed Potato, Kale and White Bean Bake

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