Tuscan white bean casserole

Cooking Vegetarian Tuscan white bean casserole

Warm up the family with this hearty Tuscan white bean casserole.

Lables: Low carb Low fat Low kilojoule Lower gi Vegetarian Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 160C. Heat 1 teaspoon of the oil in a large casserole pan over medium heat. Add the onion, leek and carrot. Cook, stirring, for 5 mins or until onion softens. Add the mushroom and garlic and cook, stirring, for 5 mins or until mushroom is tender. Add the tomato, vegetable stock, beans, oregano and thyme. Bring to a simmer.
  2. Bake, uncovered, for 30 mins or until the vegetables are tender.
  3. Meanwhile, combine the breadcrumbs with remaining oil. Add the kale to the casserole and stir to combine. Sprinkle the casserole with the breadcrumb mixture. Increase heat to 200C. Bake for a further 10 mins or until kale wilts and breadcrumbs are lightly golden. Serve with rocket leaves.

If you liked the recipe "Tuscan white bean casserole", tell your friends about it!

1 tbsp 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
2 cups reduced-salt vegetable stock
400g can cannellini beans, rinsed, drained
1 tbsp oregano leaves
2 thyme sprigs
1 cup multigrain sourdough breadcrumbs
1 bunch kale, stems trimmed, coarsely shredded
Rocket leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Tuscan white bean casserole

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments