Skillet Tomato Casserole with White Beans and Parmesan Croutons

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh leaves
  • 3 Garlic cloves
  • 1 can Great northern beans
  • 1 10 ounce package Spinach, frozen
  • 2 1/2 lbs Tomatoes, fresh

• Baking & Spices

  • 1 tsp Black pepper, fresh ground
  • 2 tsp Kosher salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 3 cups ( 1/2-inch-diced bread

• Dairy

  • 1/2 cup Parmesan cheese

Found on wellplated.com

Description

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 3 cups 1/2-inch-diced bread (use a good, crusty whole-grain bakery loaf or sourdough)
• 2 1/2 pounds fresh tomatoes, cut into a 1/2-inch dice
• 3 cloves garlic, minced
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 can Great Northern beans, rinsed and drained
• 10 ounces frozen chopped spinach, thawed and pressed dry
• 1/2 cup fresh basil leaves, julienned
• 1/2 cup freshly grated Parmesan cheese

Directions

• Place a rack in the upper third of the oven and preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a large, deep ovenproof skillet over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. To the skillet, add the tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down. Off the heat, stir in the beans, spinach, and basil until well mixed. Sprinkle with Parmesan cheese and drizzle with the remaining 2 tablespoons olive oil. Bake for 30 to 40 minutes, until the top is browned and the tomatoes are bubbly. Enjoy hot or warm.

Nutrition