Hearty Tuscan Bean Casserole

Hearty Tuscan Bean Casserole Enlarge Image
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7 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
25 mins
Bake:
30 mins 350°F
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Hearty Tuscan Bean Casserole

Ingredients
3
cups shredded kale (thick stems removed)
2
tablespoons olive oil
1
medium onion, chopped (1/2 cup)
1
stalk celery, chopped (1/2 cup)
2
19 ounce cans cannellini beans (white kidney beans), rinsed and drained
1
14 1/2 ounce can diced tomatoes, undrained
4
ounces thinly sliced prosciutto or cooked ham, cut into bite-size strips
1/4
cup fine dry bread crumbs
1/2
teaspoon dried sage, crushed
1
clove garlic, minced
1/4
teaspoon ground black pepper

Directions

  1. Preheat oven to 350 degrees F. In a small saucepan cook kale in a small amount of boiling water for 8 to 10 minutes or until tender. Drain well in a colander.
  2. Meanwhile, in a small skillet heat 1 tablespoon of the oil over medium heat. Add onion and celery; cook for 4 to 5 minutes or until tender.
  3. In a large bowl combine cooked kale, onion mixture, beans, tomatoes, prosciutto, 2 tablespoons of the bread crumbs, the sage, garlic, and pepper. Transfer mixture to an ungreased 2-quart casserole. In a small bowl combine the remaining 2 tablespoons bread crumbs and the remaining 1 tablespoon oil; sprinkle over bean mixture.
  4. Bake, covered, for 20 minutes. Bake, uncovered, about 10 minutes more or until heated through.

Nutrition Facts

(Hearty Tuscan Bean Casserole )
    Per serving:
  • 353 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 20 mg chol.,
  • 1560 mg sodium,
  • 53 g carb.,
  • 14 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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