Roasted Tomatoes & Fennel on Beans & Greens makes the best of late-summer roasted tomatoes.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 45 minutes
Serves: 4


  • 4 ripe tomatoes, cut into wedges
  • a few sprigs of fresh thyme (optional)
  • 1 Tbs. + 1 Tbs. + 1 Tbs. extra-virgin olive oil
  • ¼ tsp. + ¼ tsp. kosher salt
  • 2 fennel bulbs, trimmed and cut into thin wedges
  • 3 cloves garlic, thinly sliced
  • 1 15 oz. can no-salt-added cannellini beans, undrained
  • 6 cups baby kale or spinach
  • freshly ground black pepper, to taste
  • ¼ cup shaved parmesan


  1. Preheat the oven to 425°F. On a large rimmed baking pan, toss the tomatoes and thyme (if using) with 1 Tbs. oil. Season with ¼ tsp. salt. On a second large rimmed baking pan, toss the fennel with 1 Tbs. oil. Roast until the vegetables are tender and browned, 25–30 minutes, rotating the pans after 15 minutes. Discard the thyme stems.
  2. In a large pan over medium heat, heat the remaining 1 Tbs. oil until shimmering. Sauté the garlic until just starting to lightly brown, about 1 minute. Add the beans with their liquid and bring to a simmer.
  3. Stir in the kale a handful or two at a time. Season with the remaining ¼ tsp. salt and plenty of black pepper.
  4. Divide into 4 bowls. Top with the tomatoes and fennel, and sprinkle with the parmesan.

Nutrition Information

Per serving (1½ cups):

  • Calories: 270
  • Total fat: 13 g
  • Sat fat: 2.5 g
  • Carbs: 30 g
  • Fiber: 11 g
  • Total sugar: 9 g
  • Added sugar: 0 g
  • Protein: 11 g
  • Sodium: 460 mg

Photo: Kate Sherwood/CSPI.