Italian Vegetable Casserole
|Olive oil/Salad oil||3 Tablespoon|
|Carrots||2 Medium, thinly sliced|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Canned white kidney beans||38 Ounce, drained (2 Cans, 19 Ounce Each, Cannellini)|
|Canned tomatoes||16 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Romaine lettuce head/1 medium sized bunch kale||1 Medium, cut into bite sized pieces|
|Zucchini||1 Medium, cut into 1/4 inch slices|
|Sliced cooked ham||4 Ounce, cut into 1/2 inch pieces (1 Package)|
|Italian bread loaf||1|
|Mozzarella cheese||8 Ounce, shredded (1 Package)|
1. In 5-quart Dutch oven over medium heat, in hot olive or salad oil, cook carrots, onion, and garlic until vegetables are tender, stirring occasionally. Stir in kidney beans, tomatoes with their liquid, tomato paste, water, sugar, oregano, and pepper; over high heat, heat to boiling. Reduce heat to low; cover Dutch oven and simmer mixture 5 minutes to blend flavors. Remove Dutch oven from heat; stir in romaine, zucchini, and ham.
2. Preheat oven to 350°F. Cut six 1/2 inch-thick slices from Italian bread; reserve remaining bread. Into deep 3-quart casserole, spoon half of bean mixture; top with all of bread slices, half of cheese, remaining bean mixture, then remaining cheese.
3. Cover casserole and bake 45 minutes or until mixture is hot and bubbly and cheese melts. Serve casserole with reserved Italian bread.