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White Bean Farmer's Market Casserole

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“Inspired by a fridge-dump following a farmer's market vegetable splurge. This dish is hearty, filling, and delicious. The carrots and leeks caramelize, lending a sweet touch. The original recipe uses considerably fewer spices and herbs than I usually employ, but if you wish to include them, sage, rosemary, and marjoram would compliment the vegetables well.”

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 4 medium carrots, peeled and sliced thinly
  • 2 leeks, rinsed well and sliced thinly (use only white and light green parts)
  • 12 cup white wine
  • 1 cup chopped summer squash, such as cousa, pattypan, crookneck, zucchini
  • 8 ounces mushrooms, sliced
  • 2 (15 ounce) cans white beans, such as navy, cannellini, great northern, drained and rinsed
  • 12 cup vegetable stock
  • 2 garlic cloves, chopped finely
  • salt and pepper, to taste
  • 13 cup grated parmesan cheese
  • 13 cup breadcrumbs
  • 1 tablespoon cold diced butter


  1. Preheat the broiler to 475°F.
  2. In a large skillet (preferably cast-iron) over medium-high heat, warm oil.
  3. Add sliced carrot and leek and cook 5-7 minutes, or until golden brown.
  4. Add wine, squash, and mushrooms.
  5. Cook another 10 or so minutes over medium heat, or until squash and mushrooms have softened.
  6. Add beans and stock.
  7. Simmer over medium-high heat until the liquid has evaporated.
  8. Stir in garlic. Salt and pepper to taste.
  9. Remove from heat. If NOT using a cast iron pan, transfer ingredients to a casserole dish. Smooth surface of vegetables with the back of a wooden spoon.
  10. Sprinkle cheese and breadcrumbs over the surface and dot with butter.
  11. Place under broiler until breadcrumbs have browned, about 2-3 minutes. (Watch very closely, as the broiler can cause the crust to brown very rapidly).

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