Canellini Beans and Mixed Vegetables Casserole

Hi Everyone!  It has been getting cold rather rapidly this past week.  It seems that winter has finally arrived.  This is my least favourite time of the year, and I really hope that this year the weather will be mild…  Going at this rate, my wish may only be wishful thinking, so let’s wrap up warm!  I have been receiving emails from many of you, asking about the recipe for the cannellini beans and mixed vegetables casserole that I made a couple of weeks ago in November, which I posted on Instagram…  Well, it is a perfect dish for this cold weather, and I have to say that not only is it easy to make, high in protein, vitamins and fibre, it is also very filling…  A guarantee to warm your tummy and give you some homely comfort during these very cold evenings…  Besides, these casserole style dishes taste better every time they are reheated, so perfect for busy people like us because we can just cook one big batch and keep it in the freezer, ready to be reheated whenever we want.

[Please ignore the potatoes, milk and cheese from the photo below.  They are for making mashed potatoes]
Please ignore the potatoes, milk and cheese from the picture. They are for making mashed potatoes.


INGREDIENTS [Serves 2 as Main Course]

2 Carrots

1 Onion

1 Garlic clove

2 Celery sticks

1 Punnet of chestnut mushroom

2 Sprigs of rosemary

1 Tbsp of tomato puree

1 Tin of cannellini beans

1 Tin of chopped tomatoes

1/4 Cup of red split lentils

1/2 Tbsp of Worcestershire sauce

1 Broccoli floret

1 Pot of Vegetable stock



  1. Finely dice carrots, onions, garlic and celery into 5mm pieces.
  2. Roughly slice chestnut mushrooms, and cut broccoli into florets.
  3. Heat 1 tbsp of olive oil in a saucepan on medium heat.  Once hot, add rosemary sprigs, onion, garlic, celery and carrot into the pan.  Cook for around 8 minutes or until the vegetables are soft.
  4. Add sliced mushrooms and tomato puree to the pan.
  5. Melt the vegetable stock in 650ml of boiling water.  Keep aside.
  6. Drain cannellini beans and add them to the pan along with tined chopped tomatoes.
  7. Add the diluted vegetable stock to the vegetable mix.  Then add the split lentils and worcestershire sauce.  Stir the mixture constantly to prevent the lentils from stick to the pan while they are being cooked.
  8. Add broccoli florets.
  9. Bring to a simmer then turn down the heat to medium-low.  Continue to cook for another 15 minutes or until the lentils are soft and the soup has a thick consistency.
Cannellini beans and mixed vegetable casserole

…. Serves in a bowl.  This soup is very filling so you may not need any bread to accompany the meal.  Enjoy!




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