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Gluten Free

Tomato Braised White Beans

with Mozzarella & Parmesan Gratin

Cooking time

45 minutes

Servings

2 / 4

Calories

616 /serving

Here is a satisfying and comforting vegetarian recipe that is just perfect for bringing some warmth to a cold winter evening! We are braising white beans with a generous serving of carrots, celery and spinach and simmering them all in a delicious tomato sauce. If that weren’t enough to excite your taste buds we are topping it all off with a divine combination of mozzarella and Parmesan cheese. Melted until golden brown and bubbling this is gourmet comfort food at it’s finest!

We will send you:

  • 100g Carrots
  • 115g Baby spinach
  • 3 Garlic cloves
  • 1 Onion or shallot
  • 1 Celery stalk
  • 1 Bunch of parsley
  • 12g Vegetable demi-glace
  • 540ml White kidney beans (canned)
  • 400ml Crushed tomatoes (canned)
  • 25g Parmigiano Reggiano
  • 90g Mozzarella
  • You will need:

    Medium pot
    Strainer
    Peeler
    Sheet pan
    Baking dish
    Olive oil
    Salt & pepper
    Total Fat
    27 g
    Saturated Fat
    9 g
    Sodium
    1042 mg
    Total Carbs
    63 g
    Sugars
    18 g
    Protein
    33 g
    Fibres
    14 g
    Preparation
    a picture
    Mise en place
    Preheat the oven to 475°F. Peel and small dice the carrots. Small dice the celery; combine with the carrots. Mince the garlic. Peel, halve and small dice the onion; combine with the garlic. Drain and rinse the beans. Pick the parsley leaves off the stems; roughly chop the leaves.
    a picture
    Cook the vegetables
    In a medium pot, heat a drizzle of olive oil on medium. Add the onions and garlic and cook, stirring frequently, 2 to 3 minutes, until fragrant. Add the carrots and celery. Cover the pot and cook, stirring frequently, 6 to 7 minutes, until tender and lightly browned. Add the spinach; season with S&P. Cook, stirring frequently, 1 to 2 minutes, until the spinach is wilted.
    a picture
    Finish the beans
    Add the beans, tomatoes, demi-glace, ½ the parsley and ½ cup of water to the pot of vegetables (double the water for 4 portions); bring to a boil. Reduce the heat and let simmer for 10 minutes; season with S&P to taste.
    a picture
    Assemble the gratin
    Transfer the beans, vegetables and sauce to a large oven-proof baking dish. Sprinkle with the mozzarella and Parmesan. Place the baking dish on a sheet pan and transfer to the oven. Bake, 12 to 14 minutes, until the cheese is melted. (If you’d like to brown the cheese, just turn your oven to broil for 1 or 2 minutes.)
    a picture
    Plate your dish
    Divide the finished bean gratin between your plates. Garnish with the remaining parsley. Bon appétit!