Easiest Way to Cook Yummy White Bean and Rosemary Gratin with Parmesan Croutons

White Bean and Rosemary Gratin with Parmesan Croutons. Creamy and savory au gratin potatoes with Parmesan cheese and seasoned with rosemary. Two of my favorite foods come together in this recipe for creamy Parmesan Rosemary Au Gratin Potatoes: POTATOES and CHEESE! Jack Kretovic from Concord High School shows us how to make white beans and escarole with Parmesan-crusted croutons.

Be sure to top with freshly grated Parmesan cheese and Be sure to top with freshly grated Parmesan cheese and serve with hot crusty whole-wheat bread, dipped in olive oil. Place the cooked beans, garlic and roasted pumpkin in to a gratin dish; pour over the crme fraiche mixture. In a separate bowl, mix the bread crumbs with the Parmesan, scatter over the beans and finish by pouring over the melted butter and sprinkling on the lemon zest. You can cook White Bean and Rosemary Gratin with Parmesan Croutons using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of White Bean and Rosemary Gratin with Parmesan Croutons

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

With an immersion blender or in a food processor fitted with knife blade, puree half the soup until smooth. Roast Chicken Salad with Rosemary Croutons and White Bean Hummus. The Middle Eastern spice blend zaatar contributes a fruity, tart flavor (think cranberries) that's a fabulous. Mix together the Parmesan and breadcrumbs, with a little more thyme if you fancy and sprinkle on top of the beans.

White Bean and Rosemary Gratin with Parmesan Croutons instructions

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..

White Bean Soup with Rosemary & Parmesan. This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. —Jerry Gulley, Pleasant Prairie, Wisconsin. Loaded with white beans, Swiss chard, onion and garlic, our flavour-filled one-pan mushroom gratin is a perfect hearty side or vegetarian dinner. Add beans and bring to a boil.