White Bean Farmer's Market Casserole

Name: White Bean Farmer's Market Casserole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 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); 1/2 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; 1/2 cup vegetable stock; 2 garlic cloves, chopped finely; salt and pepper, to taste; 1/3 cup grated parmesan cheese; 1/3 cup breadcrumbs; 1 tablespoon cold diced butter

Submitted by Hannah Verrinder

"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."

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Ready In:: 35mins
Ingredients:: 13
Serves:: 6-8

ingredients

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)
¹⁄₂ 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
¹⁄₂ cup vegetable stock
2 garlic cloves, chopped finely
salt and pepper, to taste
¹⁄₃ cup grated parmesan cheese
¹⁄₃ cup breadcrumbs
1 tablespoon cold diced butter

directions

Preheat the broiler to 475°F.
In a large skillet (preferably cast-iron) over medium-high heat, warm oil.
Add sliced carrot and leek and cook 5-7 minutes, or until golden brown.
Add wine, squash, and mushrooms.
Cook another 10 or so minutes over medium heat, or until squash and mushrooms have softened.
Add beans and stock.
Simmer over medium-high heat until the liquid has evaporated.
Stir in garlic. Salt and pepper to taste.
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.
Sprinkle cheese and breadcrumbs over the surface and dot with butter.
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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RECIPE SUBMITTED BY

Hannah Verrinder

I'm a college student from California, currently studying at a small New York liberal arts school. I'm a vegetarian, which has, surprisingly, opened up the culinary world for me. My favorite cookbooks are probably huge, all-encompassing tomes like Veganomicon and How to Cook Everything Vegetarian.

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