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Dinner recipe · from the recipe book

Rosemary Potato Bowls with Tuscan White Beans

Crisp rosemary-roasted red potatoes topped with garlicky, tomato-braised cannellini beans and wilted kale, finished with lemon and a shower of Parmesan.

Rosemary Potato Bowls with Tuscan White Beans

Ingredients

  • 4½ small800 gRed potatoescut into 1-inch chunks
  • 3 tbsp40 gOlive oil
  • 1¾ tsp2 gDried rosemarycrumbled
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ medium300 gZucchinicut into half-moons
  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 14 oz400 gDiced tomatoes, canned
  • 7¼ cups chopped150 gKalestems removed, chopped
  • ½ tsp1 gCrushed red pepper
  • 1 tsp1 gDried oregano
  • 1½ tbsp20 gLemon juice
  • ⅓ cup grated40 gGrated Parmesan
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the potatoes with half of the olive oil, the rosemary, half of the salt and the black pepper; spread on the pan and roast 15 minutes.
  3. While the potatoes roast, dice the onion, mince the garlic, slice the zucchini and chop the kale.
  4. Add the zucchini to the pan with the potatoes, toss, and roast 20 to 25 minutes more, until the potatoes are crisp and golden.
  5. Meanwhile, heat the remaining half of the olive oil in an oven-safe skillet over medium heat; cook the onion 5 minutes until soft, then add the garlic, red pepper flakes and oregano for 1 minute.
  6. Add the canned tomatoes, the great northern beans and the remaining half of the salt; simmer 8 minutes until slightly thickened.
  7. Stir in the kale and cook 3 to 4 minutes until wilted, then stir in the lemon juice.
  8. Divide the roasted potatoes and zucchini among four bowls, spoon the beans and kale over the top, and finish with the Parmesan and basil.

Contains: Milk.

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

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