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Cannellini Bean Gratin

Parmesan lends such a wonderful toasted flavor to this bean gratin. I love the boost of protein from the beans as well.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 204.5kcal


  • 45 oz cannellini beans 3 cans
  • 1 1/2 tbsp chopped fresh thyme
  • 3 tbsp chopped fresh parsley divided
  • 1 large red onion diced (2 cups)
  • ½ large or 1 medium fennel bulb bulb quartered and diced (2 cups)
  • 8 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 2 cups diced carrots
  • 1 1/4 cups coarsely grated Parmesan cheese divided
  • 1/2 cup fresh whole wheat panko breadcrumbs
  • salt & pepper to taste
  • 1 1/2-2 cups broth
  • 1/4 tsp crushed red pepper


  • Chop all of your veggies. Saute the onion, garlic, carrots, fennel, thyme and 1 tbsp parsley in a large pan with 1 tsp extra virgin olive oil.
  • Add the beans, thyme, 1/2 cup cheese, 1.5-2 cups broth (if needed), crushed red pepper, and salt and pepper to taste.
  • Let the mixture cook for 10-15 minutes until warmed through. Meanwhile, combine breadcrumbs, remaining chopped parsley, and remaining cheese in small bowl. Drizzle remaining 1 tbsp olive oil into crumb mixture, and combine to moisten breadcrumbs.
  • Spray an oven safe casserole dish with olive oil cooking spray. Pour mixture into the dish.
  • Sprinkle breadcrumbs over the top of the casserole and bake in a 400 degree oven, uncovered for 15-20 minutes until the breadcrumbs have browned.


Adapted from Vegetarian Times


Calories: 204.5kcal | Carbohydrates: 28.6g | Protein: 12.8g | Fat: 4.7g | Saturated Fat: 2.2g | Sodium: 321mg | Fiber: 6.1g | Sugar: 1g