Warm up the family with this hearty Tuscan white bean casserole.
INGREDIENTS
1 tablespoon olive oil
1 brown onion, thinly sliced
1 leek, pale section only, thinly sliced
1 carrot, peeled, halved lengthways, thinly sliced
7 oz portabella mushrooms, thickly sliced
2 garlic cloves, finely chopped
14 oz can diced tomatoes
2 cups reduced-salt vegetable stock
14 oz can cannellini beans, rinsed, drained
1 tablespoon oregano leaves
2 thyme sprigs
1 cup multigrain sourdough breadcrumbs
1 bunch kale, stems trimmed, coarsely shredded
Rocket leaves, to serve
METHOD
Step 1
Preheat oven to 350C. 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.
Step 2
Bake, uncovered, for 30 mins or until the vegetables are tender.
Step 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 400*. Bake for a further 10 mins or until kale wilts and breadcrumbs are lightly golden. Serve with rocket leaves.
Step 1
Preheat oven to 350C. 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.
Step 2
Bake, uncovered, for 30 mins or until the vegetables are tender.
Step 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 400*. Bake for a further 10 mins or until kale wilts and breadcrumbs are lightly golden. Serve with rocket leaves.
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