The Best One Pot Bean and Tomato Casserole

Dear Turkey,

This is a dish that

You should fit into your meal

Planning for this week

The Best One Pot Bean and Tomato Casserole

(serves 4, adapted from smitten kitchen)

Ingredients:

- 3 T olive oil

- 2-3 c mirepoix (yup, I used the pre-chopped stuff)

- salt and pepper to taste

- 1 T minced garlic (jarred is fine)

- 1/4 c wine (I used white)

- a big handful of fresh basil (or use frozen spinach if it's winter), some stems okay, cut up

- 4-5 tomatoes, quartered, or a big can of diced or crushed tomatoes 

- 2 cans big (or giant) white beans (I used cannellini), rinsed and drained 

- 2/3 c veggie broth (I used better than bouillon and made it on the strong side) 

- 1/2-3/4 lb grated mozzarella

- 1/3-1/2 c grated parm (if you're vegan, skip the cheese and use some more olive oil and breadcrumbs)

- more basil or parsley for garnish

Instructions:

- In a big cast-iron pan or something that can go in the oven, heat the first 4 ingredients and cook for 5 minutes. Add the wine and let it reduce on med/low heat for another 5 or so minutes or until it smells amazing. Add the next 4 ingredients and allow to simmer for 5-10 minutes, stirring occasionally. If you feel like there is a ton of liquid to cook off, you can cook it more, but it should just come together nicely in the oven. Season to taste. 

- Sprinkle with the mozzeralla and then the parsley and bake at 475 F for 15-20 minutes.

- Remove from the oven, sprinkle with garnishes and let stand 5 minutes before serving. Of course, this is even better on day 2. 

Enjoy,

Tofu