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Mediterranean White Bean Casserole Recipe

Mediterranean White Bean Casserole recipe


This is a warm, hearty casserole with white beans and veggies. It's baked with herbs and spices, like cinnamon and mint, to give it a special taste. It's good for dinner and makes enough for a family.


1 large onion, diced
2 medium carrots, diced
3 stalks of celery, diced
5 ripe tomatoes, chopped
1 tsp dried thyme
2 tsp tomato paste
500 ml vegetable broth
3 x (400 g) cans of cannellini beans, drained and rinsed
2 bay leaves
1 cinnamon stick
1/4 cup fresh parsley, chopped
2 tbsp olive oil
Salt to taste
Black pepper to taste


Preheat your oven to 160°C (320°F).
In a large ovenproof dish, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and cook for about 10 minutes until they start to soften.
Stir in the dried thyme and tomato paste, and cook for another 2 minutes.
Add the chopped tomatoes to the pan and let them simmer for about 5 minutes, or until they begin to break down.
To the vegetable mixture, add the drained cannellini beans, vegetable broth, bay leaves, and cinnamon stick. Season with salt and black pepper to taste, then bring the mixture to a simmer.
Cover the dish with a lid and place it in the oven to bake for 30 minutes.
After 30 minutes, remove the lid and stir the casserole. Continue to bake, uncovered, for an additional 25 minutes, or until the top is slightly golden and the sauce has thickened.
Take the casserole out of the oven and discard the bay leaves and cinnamon stick. Adjust the seasoning if necessary.
Sprinkle the casserole with chopped fresh parsley and drizzle with a little more olive oil before serving.

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