Tuscan white bean casserole

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

Recipe «Tuscan white bean casserole» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.