Tuscan Bean Gratin

A comforting baked dish featuring creamy cannellini beans simmered in a robust tomato and herb sauce with fresh spinach, topped with toasted gluten-free breadcrumbs and Parmesan cheese.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $2.92/serving

Dietary

• Gluten-Free
• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• High-Protein
• Pescatarian

Tags

• bake
• roast
• comfort food
• healthy
• savory
• rich

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 can crushed tomatoes
• 0.5 cup vegetable broth
• 2 can cannellini beans (rinsed and drained)
• 0.5 teaspoon dried rosemary
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes
• 4 cup fresh spinach
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup gluten-free breadcrumbs
• 0.25 cup grated Parmesan cheese
• 1 pound broccoli florets

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add yellow onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
3. Add crushed tomatoes, vegetable broth, cannellini beans, dried rosemary, dried thyme, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 5 minutes.
4. Stir in fresh spinach and cook until just wilted, about 2 minutes. Season generously with salt and black pepper.
5. In a small bowl, combine gluten-free breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the bean mixture in the skillet.
6. Toss broccoli florets with 1 tablespoon olive oil, salt, and black pepper on a baking sheet. Roast alongside the gratin for 15-20 minutes, or until tender and slightly charred.
7. Bake the gratin for 20-25 minutes, or until bubbly and the topping is golden brown and crispy. Serve hot with the roasted broccoli.

Notes

This gratin can be prepared a day ahead and baked just before serving. If you don't have an oven-safe skillet, transfer the bean mixture to a baking dish before adding the topping and baking. Adjust red pepper flakes for desired spice.

Nutrition (per serving)

• Calories: 490
• Protein: 23.5 g
• Carbohydrates: 65.5 g
• Fat: 15.1 g
• Fiber: 19.3 g
• Sodium: 880 mg
• Saturated Fat: 4.8 g
• Sugar: 10.3 g
• Cholesterol: 15 mg