Tuscan white bean casserole

Tuscan white bean casserole


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

The ingredient of Tuscan white bean casserole

  1. 1 tablespoon olive oil
  2. 1 brown onion, thinly sliced
  3. 1 leek, pale section only, thinly sliced
  4. 1 carrot, peeled, halved lengthways, thinly sliced
  5. 200g portabella mushrooms, thickly sliced
  6. 2 garlic cloves, finely chopped
  7. 400g can diced tomatoes
  8. 2 cups (500ml) reduced-salt vegetable stock
  9. 400g can cannellini beans, rinsed, drained
  10. 1 tablespoon oregano leaves
  11. 2 thyme sprigs
  12. 1 cup (70g) multigrain sourdough breadcrumbs
  13. 1 bunch kale, stems trimmed, coarsely shredded
  14. Rocket leaves, to serve

The instruction how to make Tuscan white bean casserole

  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.

Nutritions of Tuscan white bean casserole

calories: 260.51 calories
calories: 9 grams fat
calories: 2 grams saturated fat
calories: 27 grams carbohydrates
calories: 12 grams protein
calories: https://schema.org
calories: NutritionInformation

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