An Ultra-Satisfying Vegetarian Dinner That’s on the Table in 30 Minutes

Stuck in a weeknight dinner rut? We’ve partnered with The Spice Hunter to bring you never-boring, any-night recipes using flavors we love from around the world.

I love to cook. I love cooking so much that I made it my career. But when you cook for a living, sometimes the last thing you want to do after a long day of work is go home and cook more. Especially when you’re a mother and partner to people with very different diets. Finding a meal that will satisfy everyone—ideally one that’s quick, can be made with things already in my fridge or pantry, and also is a little healthy—can feel difficult or sometimes impossible.

So when I come up with a new weeknight dish that checks all our boxes (and won’t have me stuck in the kitchen for more than 30 minutes!), I get a little excited. This white bean and kale toast is one of those magical dishes where you turn basic staple ingredients into a delicious, comforting meal that can be enjoyed no matter the season.


In my house, we’re big fans of beans. I regularly cook up a big pot for us to eat throughout the week, and I also almost always have canned beans in my pantry. They’re a fast source of protein, and as a working mom, let’s face it, I don’t always have the time to soak and cook dried beans—definitely not on a weeknight! Creamy white beans just so happen to be a perfect canvas for the bright and woodsy flavors of herbes de Provence, a spice blend from the South of France containing thyme, rosemary, basil, marjoram, sage, fennel, and lavender.

It couldn’t be simpler to pull together: I sauté a little shallot, garlic, and herbes de Provence in some olive oil and butter, add white wine, and let it reduce, allowing all those delicious aromas to release into the beans. Then, I mash up the beans a bit and add in some hearty kale for a little extra nutrition. I serve the bean mixture on a fried piece of sourdough and top with a squeeze of lemon, good olive oil, flaky salt, and voilà! Dinner.


1 cup plus 1 tablespoon extra-virgin olive oil, divided (plus more for serving)
1 tablespoon unsalted butter
1/2 medium shallot, finely chopped
4 cloves garlic, thinly sliced
1 pinch kosher salt, plus more to taste
3/4 teaspoon The Spice Hunter Herbes de Provence
2 tablespoons white wine
1 (15-ounce) can white beans (such as cannellini beans or Great Northern) drained and rinsed
Lemon zest from 1/4 lemon
2 slices of sourdough bread, 1 1/2-inch thick
1 cup tightly packed lacinato kale, chopped into bite-size strips
2 lemon wedges, for serving
2 pinches flaky salt, for serving