Bean and kale cannelloni
Delicious cannelloni filled with creamy butter beans, kale, and mushrooms, baked in rich tomato sauce and topped with golden cheese. A hearty, plant-based comfort dish.
Updated : 28 August, 2025
Easy
About 30 min.
Ingredients
1 tablespoon
Olive oil
1
Onion
3
Garlic
200 grams
Champignon
150 grams
Kale
400 grams
Canned beans
handful
Basil
1
Lemon
50 grams
Cream cheese
50 grams
Parmesan
25
Cannelloni
700 milliliters
Tomato purée
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C.
Step 2
Heat olive oil in a non-stick frying pan over medium heat. Add the chopped onion, garlic, and mushrooms, season with salt and pepper, and cook gently for 4-5 minutes. Stir in the kale and cook for another 2-3 minutes, until it begins to wilt. Remove from the heat and let cool slightly.
Step 3
In a large mixing bowl, crush the beans by hand, then add the cooked onion, kale, and mushroom mixture along with basil leaves and stems, lemon zest and juice, cream cheese, and half of the grated hard cheese. Season to taste with salt and pepper, and mix well.
Step 4
Transfer the filling into a reusable piping bag and pipe it into the cannelloni shells.
Step 5
Spread one-third of the tomato passata across the bottom of a baking dish, arrange the filled cannelloni on top, and pour over the remaining passata. Add whole basil leaves, sprinkle with the rest of the grated cheese, drizzle lightly with olive oil, and season again. Bake for 30-35 minutes, until golden and bubbling.
Step 6
Serve hot, straight from the oven.