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Tuscan White Bean and Vegetable Gratin Recipe

Name: Tuscan White Bean and Vegetable Gratin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 x (15 oz) cans cannellini beans; 5 medium carrots; 2 sticks celery; 10 fl oz vegetable broth; 7 cloves garlic; 1 bunch kale; 2 leeks; 1 lemon; 2.5 oz Parmesan cheese; 1/4 tsp black pepper; 2 tbsp extra virgin olive oil; 1/4 cup mayonnaise; 3/4 cup panko bread crumbs; 1/2 tsp dried thyme; 1/4 tsp salt; 1/2 tsp dried oregano

Stashcook

This is a warm, baked dish with beans, veggies, and a cheesy crust. We cook beans, carrots, and greens together, then top with a cheesy crust and bake it until it's golden. It's a yummy dinner that makes you feel good!

Ingredients

2 x (15 oz) cans cannellini beans

5 medium carrots

2 sticks celery

10 fl oz vegetable broth

7 cloves garlic

1 bunch kale

2 leeks

1 lemon

2.5 oz Parmesan cheese

1/4 tsp black pepper

2 tbsp extra virgin olive oil

1/4 cup mayonnaise

3/4 cup panko bread crumbs

1/2 tsp dried thyme

1/4 tsp salt

1/2 tsp dried oregano

Method

Preheat your oven to 375°F (190°C).

Wash and dry all fresh produce. Drain and rinse the cannellini beans in a colander and set aside.

Trim the leeks, cut in half lengthwise, and rinse well. Thinly slice the white and pale green parts and place in a large bowl.

Peel, trim, and dice the carrots; thinly slice the celery. Add both to the bowl with the leeks.

Peel and mince 5 cloves of garlic and add to the bowl with the veggies.

Heat a large ovenproof skillet over medium heat. Add 1 tablespoon of olive oil and the veggie mixture with a pinch of salt. Cook until softened, about 5 minutes.

Fold kale leaves in half, remove stems, and chop into bite-sized pieces. Add to the skillet with the veggies.

Add the beans, vegetable broth, thyme, oregano, and a pinch of black pepper to the skillet. Stir and bring to a simmer. Cook until the kale is tender, about 10 minutes.

In a separate bowl, combine the remaining 2 cloves of minced garlic, grated Parmesan cheese, panko bread crumbs, remaining 1 tablespoon of olive oil, and a pinch of black pepper.

Spread the bread crumb mixture evenly over the bean and vegetable mixture in the skillet.

Bake in the preheated oven until the bread crumbs are golden and crispy, about 10 minutes.

While the gratin is baking, zest the lemon and squeeze its juice into a small bowl. Add mayonnaise, a pinch of salt, and mix to create a lemony dressing.

Serve the gratin hot from the oven, drizzled with the lemony dressing.

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