Ingredients
The following ingredients have 5 Servings
- 4 slices bacon (I omitted)
- 1 ⁄4 cup extra-virgin olive oil
- 4 cloves garlic (chopped coarsely)
- 1 medium onion (peeled and chopped coarsely)
- 1 ⁄2 fresh fennel bulb (coarsely chopped)
- 1 tablespoon rice flour
- 2 15-ounce cans white beans, drained and rinsed
- 16 ounces tomatoes (chopped (canned is fine) I used grape tomatoes and sliced in half)
- 1 medium zucchini (chopped)
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 ⁄2 cup fresh Italian parsley (rinsed and chopped)
- 1 teaspoon dried red pepper flakes (or to taste)
- 1 teaspoon salt (or to taste)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter (cut into small pieces (optional))
Instruction
- Preheat oven to 350°F.
- Fry the bacon in a skillet until almost crisp. Place on paper towels to drain. Remove all but 1 teaspoon of bacon fat from pan. Chop bacon and set aside.
- Add the oil, garlic, onion, and fennel to the skillet. Sauté over low heat for 10 minutes, or until softened but not browned.
- Blend the flour into the mixture and cook for 3 minutes, mixing well.
- Add the beans, tomatoes, and zucchini. Mix well and pour into a casserole dish.
- Add the herbs, red pepper flakes, and salt, and stir. Mix in the reserved chopped bacon.
- Sprinkle Parmesan cheese and butter over the top and bake for 25 minutes, or until the cheese is lightly browned.
