Italian white bean casserole, rooted in Italy 's simple, flavorful cuisine, is both hearty and comforting. This vegetarian, eggless recipe, made with basic ingredients, is ideal for a nutritious meal. It embodies the essence of Italian home cooking and showcases the simplicity and elegance of Italian cuisine.
With a rich history and cultural relevance, this casserole invites us to start cooking. Gather the following ingredients For this casserole, gather two 15-ounce cans of white beans (cannellini or navy, drained), one large chopped onion, three minced garlic cloves, a 14-ounce can of undrained diced tomatoes, one teaspoon each of dried oregano and basil, half a teaspoon of salt, a quarter teaspoon of black pepper, two tablespoons olive oil, and one cup breadcrumbs for the topping. Preparing the base Start by preheating your oven to 375 degrees Fahrenheit.
In a large skillet over medium heat, add the olive oil followed by the chopped onion. Saute until the onion becomes translucent and slightly golden. This should take about five minutes.
Add in the minced garlic and cook for another minute until fragrant. This base will add depth to your casserole. Adding flavor and beans To your skillet with onions and garlic, stir in the diced tomatoes along with their juice, dried oregano, dried basil, salt, and black pepper.
Allow this mixture to simmer for about 10 minutes on low heat so that flavors meld together beautifully. Next, fold in the drained white beans gently into this tom.
