How To Make Vegetarian Bean Pot with Herby Breadcrumbs
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Serves:
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 cans (15 oz each) of mixed beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh thyme
- 2 tbsp grated Parmesan cheese (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and red bell pepper. Cook until vegetables are softened, about 5 minutes.
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Add dried thyme, dried oregano, and smoked paprika. Stir to coat the vegetables with the spices.
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Add mixed beans, diced tomatoes, and vegetable broth. Bring to a simmer and let cook for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
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Meanwhile, in a separate pan, toast the breadcrumbs until golden brown. Remove from heat and stir in chopped fresh parsley, basil, thyme, and grated Parmesan cheese (if using).
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Preheat the oven to 350°F (175°C). Transfer the bean mixture to an oven-safe dish and sprinkle the herby breadcrumbs evenly on top.
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Bake in the preheated oven for 20 minutes, or until the breadcrumbs are crispy and the bean mixture is bubbly.
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Serve hot and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 700mg
- Total Carbohydrates : 53g
- Dietary Fiber : 13g
- Sugar : 9g
- Protein : 13g
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