Bean and veggie gratin

Serves 4

3 tbsp olive oil 1 medium onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1 x 400g tin of chopped tomatoes

120ml vegetable stock Salt and black pepper

200g kale, stems removed and leaves cut into

3cm strips

1 x 400g tin of cannellini beans, rinsed and drained

150g Parmesan, grated

1 baguette, ends trimmed

2 tbsp fresh thyme

1 Preheat the oven to 200C/180˚C fan/ gas mark 6.

2 Heat one tablespoon of the oil in a large saucepan over a medium-high heat. Add the onion, celery and carrots. Cook for

3-4 minutes, stirring occasionally, until the vegetables begin to soften.

3 Add the tomatoes, stock and some salt and pepper. Bring to a boil, then add the kale and simmer for 2-3 minutes, stirring, just until wilted.

4 Stir in the beans and 120g of the Parmesan. Transfer the mixture to a baking dish.

5 Cut the baguette in half crosswise, then slice both halves lengthwise into ½cm-thick slices. Brush one side of each slice with the remaining oil.

6 Arrange the slices, oil-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake for 15-20 minutes until the bread is golden brown and the edges are bubbling. Per Serving 455kcals, 20.9g fat (7.1g saturated), 45.4g carbs, 6.1g sugars, 23.2g protein, 9.2g fibre, 0.837g sodium