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This hearty casserole is a “build on” to our Harvest Season Soup. Just a few added ingredients turns that soup into a satisfying single dish dinner.
Why try? This is the kind of simple but flavorful dish the whole family will enjoy on a chilly fall or winter evening. Loaded with nutritious vegetables, you’ll feel good about setting it out on the table.
Foodie Byte: If you like this casserole, you’ll no doubt enjoy it in soup form. Try our Harvest Season Soup.
Ingredients
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Extra-virgin olive oil
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2 medium onions, thin sliced
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2 medium carrots, thin sliced
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Top third of 2 celery stalks with leaves, thin sliced
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6 large garlic cloves, thin sliced
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Salt, as needed
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Fresh-ground black pepper, as needed
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2 tablespoons tomato paste
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2 generous tablespoons dried basil
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2 generous tablespoons sweet paprika
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2 small zucchinis, thin sliced
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Handful spinach leaves, chopped
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1/4 large head green cabbage, chopped; thin-slice the core, too
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2 stalks Swiss chard, chopped, along with stems
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28-ounce can whole tomatoes, crushed
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6 to 8 cups chicken broth
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1 1/2 cups (6 ounces) Asiago, Fontinella, or sharp Cheddar cheese, shredded
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Several spoonfuls grated Parmigiano-Reggiano or other cheese
Preparation
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1
For the soup: Coat the bottom of heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, or until vegetables are wilted and aromatic, stirring often.
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2
Uncover, heat to medium high, stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often. Add zucchini, spinach, cabbage, Swiss chard, tomatoes, and broth. Bring the soup to a simmer, partially cover the pot, and cook 30 minutes, or until the vegetables are tender and soup tastes of deep, satisfying flavors. If it tastes weak, uncover and simmer for 5 minutes or more to boil off some of the liquid and concentrate the flavor.
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3
For the casserole: Rub chunks of stale coarse whole-grain bread with garlic. Tear it into bite-size pieces, scatter them in a large, shallow baking dish (about 2-quart capacity), drizzle with a bold-flavored olive oil, and ladle on the soup mixture. The soup should nearly cover the bread; you want 1 part bread to about 3 parts soup.
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4
Tuck big spoonfuls of grated Parmigiano-Reggiano or other cheese amid the bread pieces. Cover the casserole and refrigerate overnight.
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5
To serve, bring the casserole to room temperature. Then sprinkle it with more olive oil, salt, pepper, and cheese. Cover the dish with foil and bake at 375°F until hot and bubbling, about 40 minutes. Uncover for another 5 minutes to lightly color the top.
Additional Info
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