What does that even MEAN? It's basically a sneaky way to get more veggies into Littles (or grown ups who rely on cheese to make veggies palatable). What I love about this recipe, is how versatile it is. It's an easy throw together whatever veggies you have left in the fridge kind of meal. Make it your own, go off book, experiment with fresh herbs which are incredibly beneficial for digestion and health.
2 Tbsp Olive oil
1 can of rinsed white beans (I prefer white beans with this, but whatever you have on hand!)
3 carrots sliced
3 celery sliced
1 fennel (digestion support) chopped
1 bunch kale de stemmed and finely chopped
2 cups of crushed tomatoes or 1 jar tomato sauce
1/2-1 cup shredded mozzarella/vegan mozzarella (Favorite vegan mozzarella is THIS)
1/2 cup basil
Pinch of Himalayan pink salt
Sourdough Bread (broiled with olive oil)
Heat oven to 475
In a large saute pan or pot, saute the carrots, celery & fennel in olive oil. Season well with salt and pepper and cook for about 10 mins.
Add the kale and cook for another 2 minutes.
Toss in the beans and crushed tomato (or sauce) and basil.
Stir together and pour into a 3 qt oven safe baking dish.
Sprinkle the cheese evenly across the top and bake for 12-15 minutes. For an extra flavor boost, you can add a little parmesan on top of the mozzarella as well before you bake it.
Serve with forks or forgo the silver-wear and scoop with chips/bread.