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Tuscan Bean, Tomato, and Parmesan Casserole
Dinner, Vegetarian, Side dish, Vegan, Gluten-free, Meatless, Wheat-free
  • 4 slices bacon I omitted
  • 1 ⁄4 cup extra-virgin olive oil
  • 4 cloves garlic chopped coarsely
  • 1 medium onion peeled and chopped coarsely
  • 1 ⁄2 fresh fennel bulb coarsely chopped
  • 1 tablespoon rice flour
  • 2 15-ounce cans white beans, drained and rinsed
  • 16 ounces tomatoes chopped (canned is fine) I used grape tomatoes and sliced in half
  • 1 medium zucchini chopped
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 ⁄2 cup fresh Italian parsley rinsed and chopped
  • 1 teaspoon dried red pepper flakes or to taste
  • 1 teaspoon salt or to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter cut into small pieces (optional)
  1. Preheat oven to 350°F.
  2. Fry the bacon in a skillet until almost crisp. Place on paper towels to drain. Remove all but 1 teaspoon of bacon fat from pan. Chop bacon and set aside.
  3. Add the oil, garlic, onion, and fennel to the skillet. Sauté over low heat for 10 minutes, or until softened but not browned.
  4. Blend the flour into the mixture and cook for 3 minutes, mixing well.
  5. Add the beans, tomatoes, and zucchini. Mix well and pour into a casserole dish.
  6. Add the herbs, red pepper flakes, and salt, and stir. Mix in the reserved chopped bacon.
  7. Sprinkle Parmesan cheese and butter over the top and bake for 25 minutes, or until the cheese is lightly browned.