Bean and Kale Gratin


Small white beans, basil (I preserved some of the basil bounty from last year), sun-dried tomatoes and Tuscan kale come together in this Mediterranean-inspired vegetarian meal. Topped with crispy breadcrumbs and salty Parmesan, it is a perfect meat-free meal. Serve with a side salad for added zing.

Defrost and reheat or reheat from frozen in a moderate oven until hot. It can be microwaved, but the crumbs will go a bit soggy.

Ingredients: white beans, kale, zucchini, sun-dried tomatoes, tomato passata, onion, garlic, basil, capers, olive oil, miso, Parmesan cheese, breadcrumbs, salt and pepper.