Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 6 people
Estimated cost per serve is 6.24 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
6
- 2tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, crushed
- 2teaspoons dried thyme
- 1/2 cup dry white wine
- 800grams crushed tomatoes
- 1/2 cup Woolworths no-added-salt chicken stock
- 425grams no-added-salt cannellini beans, rinsed, drained
- 400grams butter beans, rinsed, drained
- 420grams no-added-salt chickpeas, rinsed, drained
- 1 1/2 cups panko breadcrumbs
- 1/2 cup shredded mozzarella, cheddar & pecorino cheese blend
- 60grams baby spinach leaves
Description
A simple yet rich veggie stew packed with hearty flavours, turn to this vegetale and beans cassoulet for a satisfying meat-free meal.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Heat half of the oil in a large ovenproof frying pan over medium-high heat. Add onion, carrot and celery. Cook for 5 minutes or until golden. Add garlic and half of the thyme. Cook, stirring for 1 minute or until fragrant. Add wine. Bring to the boil. Add tomatoes, stock, beans and chickpeas. Stir to combine. Bring to the boil. Reduce heat to medium-low and simmer for 15 minutes or until slightly thickened.
Step 2 of 3
Meanwhile, combine breadcrumbs, cheese and remaining thyme and remaining oil in a bowl. Season.
Step 3 of 3
Remove pan from heat. Stir through three-quarters of the baby spinach and season. Sprinkle with breadcrumb mixture. Bake for 20 minutes or until breadcrumb mixture is golden. Top with remaining baby spinach. Serve.
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