From craving to table
Instructions
- 1
If using dried beans, soak them overnight in plenty of water. Drain and rinse.
- 2
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- 3
Add garlic and cook for 1 more minute.
- 4
Stir in diced tomatoes, tomato paste, soaked (or canned) beans, vegetable broth, bay leaf, oregano, thyme, salt, and pepper.
- 5
Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes (30 minutes if using canned beans), stirring occasionally, until beans are tender and mixture thickens.
- 6
Preheat oven to 375°F (190°C). Transfer the bean mixture to a casserole dish.
- 7
Bake uncovered for 20-25 minutes until the top is slightly golden and bubbling.
- 8
Remove from oven, discard bay leaf, and sprinkle with chopped parsley.
- 9
Serve hot with lemon wedges on the side.