This French-inspired casserole is made with tons of vegetables and cannellini beans, which will give you 9g of protein per serving. If you’re looking to add more protein and whole grains, toss in quinoa or add more beans. Nutrition (per serving) Calories: 218; total fat: 3g; saturated fat: 0g; protein: 9g; carbohydrates: 39g; fiber: 9g; cholesterol: 0mg; sodium: 489mg Recipe and photo by Layne Lieberman, M.S., R.D., C.D.N., culinary nutritionist and author of Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 20 min.

Cook time 20 min.

Ingredients

2 tsp cold-pressed extra-virgin olive oil 1 medium white onion, diced 2 garlic cloves, crushed 2 leeks, sliced thickly 2 stalks celery 4 medium carrots, cut into 1" coins 4 oz white mushrooms, sliced in half 1 bay leaf 2 Tbsp fresh parsley, chopped 1 Tbsp fresh thyme Salt (optional) and freshly ground black pepper, to taste 2 (14-oz) cans organic Cannellini beans or Great Northern beans, drained and rinsed 1 tsp paprika 14 oz chopped tomatoes 14 oz vegetable stock 1 cup whole-wheat Panko breadcrumbs

How to make it

Preheat oven to 375°. In a large saucepan, heat oil and sauté onion, garlic, leeks, and celery for 5 minutes. Add carrots and mushrooms, and cook for another 5 minutes. Stir in bay leaf, parsley, thyme, and season with optional salt and pepper. Add beans, paprika, tomatoes, and vegetable stock to the saucepan. Simmer, partially covered for 30 minutes or until flavors are blended. Pour the bean and vegetable mixture into a large casserole baking dish. Discard bay leaf. Sprinkle with breadcrumbs, and bake uncovered for 10 minutes or until topping is golden brown.

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City

This French-inspired casserole is made with tons of vegetables and cannellini beans, which will give you 9g of protein per serving. If you’re looking to add more protein and whole grains, toss in quinoa or add more beans.

Nutrition (per serving)

Calories: 218; total fat: 3g; saturated fat: 0g; protein: 9g; carbohydrates: 39g; fiber: 9g; cholesterol: 0mg; sodium: 489mg

Recipe and photo by Layne Lieberman, M.S., R.D., C.D.N., culinary nutritionist and author of Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 20 min.

Cook time 20 min.

Ingredients

2 tsp cold-pressed extra-virgin olive oil 1 medium white onion, diced 2 garlic cloves, crushed 2 leeks, sliced thickly 2 stalks celery 4 medium carrots, cut into 1" coins 4 oz white mushrooms, sliced in half 1 bay leaf 2 Tbsp fresh parsley, chopped 1 Tbsp fresh thyme Salt (optional) and freshly ground black pepper, to taste 2 (14-oz) cans organic Cannellini beans or Great Northern beans, drained and rinsed 1 tsp paprika 14 oz chopped tomatoes 14 oz vegetable stock 1 cup whole-wheat Panko breadcrumbs

How to make it

Preheat oven to 375°. In a large saucepan, heat oil and sauté onion, garlic, leeks, and celery for 5 minutes. Add carrots and mushrooms, and cook for another 5 minutes. Stir in bay leaf, parsley, thyme, and season with optional salt and pepper. Add beans, paprika, tomatoes, and vegetable stock to the saucepan. Simmer, partially covered for 30 minutes or until flavors are blended. Pour the bean and vegetable mixture into a large casserole baking dish. Discard bay leaf. Sprinkle with breadcrumbs, and bake uncovered for 10 minutes or until topping is golden brown.

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City

Makes 6 servings

Prep time 20 min.

Cook time 20 min.

Ingredients

2 tsp cold-pressed extra-virgin olive oil 1 medium white onion, diced 2 garlic cloves, crushed 2 leeks, sliced thickly 2 stalks celery 4 medium carrots, cut into 1" coins 4 oz white mushrooms, sliced in half 1 bay leaf 2 Tbsp fresh parsley, chopped 1 Tbsp fresh thyme Salt (optional) and freshly ground black pepper, to taste 2 (14-oz) cans organic Cannellini beans or Great Northern beans, drained and rinsed 1 tsp paprika 14 oz chopped tomatoes 14 oz vegetable stock 1 cup whole-wheat Panko breadcrumbs

How to make it

Preheat oven to 375°. In a large saucepan, heat oil and sauté onion, garlic, leeks, and celery for 5 minutes. Add carrots and mushrooms, and cook for another 5 minutes. Stir in bay leaf, parsley, thyme, and season with optional salt and pepper. Add beans, paprika, tomatoes, and vegetable stock to the saucepan. Simmer, partially covered for 30 minutes or until flavors are blended. Pour the bean and vegetable mixture into a large casserole baking dish. Discard bay leaf. Sprinkle with breadcrumbs, and bake uncovered for 10 minutes or until topping is golden brown.

Makes 6 servings

Prep time 20 min.

Cook time 20 min.

Prep time 20 min.

Cook time 20 min.

Prep time

20 min.

Cook time

Ingredients

  • 2 tsp cold-pressed extra-virgin olive oil
  • 1 medium white onion, diced
  • 2 garlic cloves, crushed
  • 2 leeks, sliced thickly
  • 2 stalks celery
  • 4 medium carrots, cut into 1" coins
  • 4 oz white mushrooms, sliced in half
  • 1 bay leaf
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh thyme
  • Salt (optional) and freshly ground black pepper, to taste
  • 2 (14-oz) cans organic Cannellini beans or Great Northern beans, drained and rinsed
  • 1 tsp paprika
  • 14 oz chopped tomatoes
  • 14 oz vegetable stock
  • 1 cup whole-wheat Panko breadcrumbs

How to make it

Preheat oven to 375°. In a large saucepan, heat oil and sauté onion, garlic, leeks, and celery for 5 minutes. Add carrots and mushrooms, and cook for another 5 minutes. Stir in bay leaf, parsley, thyme, and season with optional salt and pepper. Add beans, paprika, tomatoes, and vegetable stock to the saucepan. Simmer, partially covered for 30 minutes or until flavors are blended. Pour the bean and vegetable mixture into a large casserole baking dish. Discard bay leaf. Sprinkle with breadcrumbs, and bake uncovered for 10 minutes or until topping is golden brown.

Preheat oven to 375°.

In a large saucepan, heat oil and sauté onion, garlic, leeks, and celery for 5 minutes.

Add carrots and mushrooms, and cook for another 5 minutes.

Stir in bay leaf, parsley, thyme, and season with optional salt and pepper.

Add beans, paprika, tomatoes, and vegetable stock to the saucepan.

Simmer, partially covered for 30 minutes or until flavors are blended.

Pour the bean and vegetable mixture into a large casserole baking dish.

Discard bay leaf.

Sprinkle with breadcrumbs, and bake uncovered for 10 minutes or until topping is golden brown.

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City