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Tuscan white bean casserole
Tuscan white bean casserole
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Cozy up with a comforting Tuscan white bean casserole.
Ingredients:
  • Rocket leaves, to serve
  • 18.20 gm olive oil
  • 1 brown onion, thinly sliced
  • 1 leek, pale section only, thinly sliced
  • 1 carrot, peeled, halved lengthways, thinly sliced
  • 200g portabella mushrooms, thickly sliced
  • 2 garlic cloves, finely chopped
  • 400g can diced tomatoes
  • 500ml vegetable stock
  • 400g can cannellini beans, rinsed, drained
  • 20.00 ml oregano leaves
  • 2 thyme sprigs
  • 70g breadcrumbs
  • 1 bunch kale, stems trimmed, coarsely shredded
Instructions:
  • Preheat oven to 160C. Heat 1 teaspoon of oil in a large casserole pan over medium heat. Sauté onion, leek, and carrot for 5 mins until onion softens. Add mushroom and garlic, cook for another 5 mins until mushroom is tender. Stir in tomato, vegetable stock, beans, oregano, and thyme. Simmer until flavors meld.
  • Bake without covering for 30 minutes, or until the vegetables are tender.
  • Next, mix the breadcrumbs with the remaining oil. Gently fold in the kale into the casserole until well mixed. Top the casserole with the breadcrumb mixture. Increase the oven temperature to 200C and bake for an additional 10 minutes, or until the kale wilts and the breadcrumbs turn lightly golden. Serve alongside rocket leaves.

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