Easiest Way to Make Perfect White Bean and Rosemary Gratin with Parmesan Croutons

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, How to Prepare Favorite White Bean and Rosemary Gratin with Parmesan Croutons. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from White Bean and Rosemary Gratin with Parmesan Croutons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Bean and Rosemary Gratin with Parmesan Croutons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make White Bean and Rosemary Gratin with Parmesan Croutons is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook White Bean and Rosemary Gratin with Parmesan Croutons using 14 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make White Bean and Rosemary Gratin with Parmesan Croutons:

1. 1 can cannellini beans, drained and rinsed (see notes)
2. 1 cup low-sodium chicken broth
3. 2 tbsp olive oil
4. 1 small onion, minced
5. 1 celery rib, chopped medium
6. 1 carrot, peeled and chopped medium
7. 3 clove garlic, minced
8. 1/2 tsp minced fresh rosemary or 1/8 tsp dried
9. 1/2 cup drained diced canned tomatoes, 1/4 cup juice reserved
10. 1/4 cup water
11. 1/4 bunch kale or collard greens (4 oz)
12. 4 oz French or Italian bread, cut or torn (2 cups)
13. 1 oz Parmesan cheese, grated (1/2 cup)
14. 2 oz pancetta or 2 slices bacon cut into 1/4 inch pieces

Steps to make to make White Bean and Rosemary Gratin with Parmesan Croutons

1. Adjust an oven rack to the middle position and heat the oven to 450°F. Puree 1/2 cup of the beans and broth together in a blender until smooth, about 30 seconds; set aside.
2. Cook the pancetta and 1 tablespoon of the oil in a 10-inch oven safe skillet over medium heat, stirring occasionally, until the pancetta is lightly browned, 3 to 5 minutes. Stir in the onion, celery, and carrot and cook until the vegetables are softened, about 5 minutes.
3. Stir anthem garlic and rosemary and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until softened and dry, about 2 minutes. Stir in the broth mixture, remaining 1 cup beans, reserved tomato juice, and water. Increase the heat to high, bring to a simmer, and cook until the beans are heated through, about 5 minutes.
4. Stir in the chopped kale leaves, a handful at a time, and continue to cook until the liquid has thickened slightly and begins to fall below the level of the vegetables, and the mixture measures about 3 cups, about 5 minutes. Season with salt and pepper to taste.
5. Toss the bread with the remaining 1 tablespoon olive oil and cheese and sprinkle over the top. Bake the casserole until the cheese has melted and the croutons are golden brown, about 15 minutes. Let the casserole cool for 10 minutes before serving.

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