White Bean Farmer's Market Casserole

Inspired by a fridge-dump following a farmer's market vegetable splurge. This dish is hearty, filling, and delicious. The carrots and leeks caramelize, lending a sweet touch. The original recipe uses considerably fewer spices and herbs than I usually employ, but if you wish to include them, sage, rosemary, and marjoram would compliment the vegetables well.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 3  tablespoons olive oil
• 4  medium carrots, peeled and sliced thinly
• 2  leeks, rinsed well and sliced thinly (use only white and light green parts)
• 1⁄2 cup white wine
• 1  cup  chopped  summer squash, such as cousa, pattypan, crookneck, zucchini
• 8  ounces mushrooms, sliced
• 2 (15 ounce) cans white beans, such as navy, cannellini, great northern, drained and rinsed
• 1⁄2 cup  vegetable stock
• 2  garlic cloves, chopped finely
•  salt and pepper, to taste
• 1⁄3 cup  grated parmesan cheese
• 1⁄3 cup  breadcrumbs
• 1  tablespoon  cold diced butter

Directions

1. Preheat the broiler to 475°F.
2. In a large skillet (preferably cast-iron) over medium-high heat, warm oil.
3. Add sliced carrot and leek and cook 5-7 minutes, or until golden brown.
4. Add wine, squash, and mushrooms.
5. Cook another 10 or so minutes over medium heat, or until squash and mushrooms have softened.
6. Add beans and stock.
7. Simmer over medium-high heat until the liquid has evaporated.
8. Stir in garlic. Salt and pepper to taste.
9. Remove from heat. If NOT using a cast iron pan, transfer ingredients to a casserole dish. Smooth surface of vegetables with the back of a wooden spoon.
10. Sprinkle cheese and breadcrumbs over the surface and dot with butter.
11. Place under broiler until breadcrumbs have browned, about 2-3 minutes. (Watch very closely, as the broiler can cause the crust to brown very rapidly).