Contributed by (Recipe adapted from “VegWeb” at www.vegweb.com)

We tried this with cubed butternut squash added in with the herbs and soup stock, and cooked until tender before adding the beans.

Ingredients

1 small Onion, diced
2 Garlic cloves, minced
1 large Carrot, sliced thinly
½ C Parsley, finely chopped
2 cans of White beans (or beans of your choice)
¼ C cooked Chicken, Ham, or Vegetarian substitute, cut into cubes
½ C Vegetable stock
2 slices Whole wheat bread, make into bread crumbs in the food processor
2 Tbs Parmesean cheese
1 Tbs Olive oil
Salt and pepper
½ tsp each Thyme and Basil

Instructions

Put oil in large sauce pan. Add onions and cook until transparent. Add garlic and carrots and cook for 1-2 minutes. Add beans, meat/veggie substitute, parsley, thyme, basil, and stock and cook until thoroughly warmed through. Salt and pepper to taste. Put into a baking dish (a small bread loaf pan works well also) and top with the bread crumb/cheese mixture. Cover with a loose lid and bake at 350ºF for 30 minutes. Remove lid and continue to bake for 5 minutes to brown top. Serves 6.

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