Ingredients
Scale
For the Base:
- 2 cans (15 oz each) white beans (cannellini, navy, or Great Northern), drained and rinsed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup vegetable broth (or chicken broth)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp fresh rosemary, chopped
For the Topping:
- 1/2 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- 1 tbsp butter (or olive oil for a vegan option)
Instructions
Step 1: Prepare the Vegetables
- Heat olive oil in a skillet over medium heat.
- Sauté onions, garlic, carrots, and celery until softened (about 5 minutes).
- Stir in diced tomatoes, vegetable broth, and seasonings.
Step 2: Add the White Beans
- Add white beans to the skillet and stir well to combine.
- Let the mixture simmer for 10 minutes to allow the flavors to blend.
Step 3: Prepare the Casserole Dish
- Preheat your oven to 375°F (190°C).
- Transfer the white bean mixture into a greased baking dish.
Step 4: Make the Topping
- In a small bowl, mix breadcrumbs, Parmesan cheese, and butter.
- Sprinkle the topping evenly over the casserole.
Step 5: Bake the Casserole
- Place the dish in the oven and bake for 25-30 minutes, until the top is golden brown and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
✅ Use dried beans for more texture – If using dried beans, soak overnight and cook until tender before adding.
✅ Add greens – Stir in spinach or kale before baking for added nutrition.
✅ Spice it up – Add red pepper flakes or jalapeños for a kick.
✅ Make it creamy – Stir in a splash of coconut milk or heavy cream for a richer texture.
✅ Storage – Keep leftovers in an airtight container for up to 4 days in the fridge. Freeze for up to 3 months.
- Prep Time: 15minutes
- Cook Time: 30minutes