Cannellini al Gratin

1. Preheat oven to 400°F.

2. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add the diced carrots, celery, onion and cook, covered, 6 to 8 minutes, or until soft, stirring occasionally. Remove pot from heat and stir in the white wine vinegar. Using a spatula, scrape up any browned bits stuck to bottom of pot. Add beans with juices, thyme, 2 tablespoons chopped parsley, 1/2 cup shredded cheese, salt and pepper. Stir well to combine.

3. Combine breadcrumbs, remaining 1 tablespoons, remaining chopped parsley, and remaining 1/4 cup shredded cheese in a small bowl. Drizzle remaining 1 tablespoon oil into crumb mixture and combine to moisten breadcrumbs. Spread breadcrumb mixture over bean mixture.

4. Bake gratin, uncovered, 30 minutes, or until casserole is bubbly and the top is browned. Cool 5 minutes. Serve. Accompany this with a nice crusty bread.

Adapted from Vegetarian Times Jan/Feb 2011.