Bean and veggie gratin

Bean and vegetable gratin Easy Food
Serves 4
3 tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
400g tinned chopped tomatoes
120ml vegetable stock
Salt and black pepper
200g kale, stems removed and leaves cut into 3cm strips
400g tinned cannellini beans, rinsed and drained
150g Parmesan, grated
 baguette, ends trimmed
2 tbsp fresh thyme

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Heat one tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, celery and carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the tomatoes, stock and some salt and pepper. Bring to a boil, then add the kale and simmer for 2-3 minutes, stirring, just until wilted.
  4. Stir in the beans and 120g of the Parmesan. Transfer the mixture to a baking dish.
  5. Cut the baguette in half crosswise, then slice both halves lengthwise into ½cm-thick slices. Brush one side of each slice with the remaining oil.
  6. Arrange the slices, oil-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake for 15-20 minutes until the bread is golden brown and the edges are bubbling.

Note: Vegetarian cheese can be used as an alternative to Parmesan cheese, if you wish.

Per serving: 455kcals, 20.9g fat (7.1g saturated), 45.4g carbs, 6.1g sugars, 23.2g protein, 9.2g fibre, 0.837g sodium