Roasted Fennel, White Bean & Tomato Gratin

This is proper MW&B comfort food: sweet roasted fennel, creamy cannellini beans and tomatoes baked together until rich and bubbling, then finished with just enough Parmesan-herb crumbs for a little crunch. It is plant-forward, fiber-rich and satisfying without needing half a pound of cheese to make vegetables taste good.

Serves: 6 as a side or 4 as a light meal
Prep time: 15 minutes
Cook time: 45 minutes
Total time: About 1 hour

Ingredients

For the gratin

• 2 medium fennel bulbs
• 2 tablespoons extra virgin olive oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, finely chopped
• 2 pints cherry or grape tomatoes
• 1 can, 14–15 oz, crushed tomatoes
• 2 cans, 15 oz each, cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• ½ teaspoon fennel seeds, lightly crushed
• ¼ teaspoon red pepper flakes, optional
• ½ cup low-sodium vegetable stock
• Freshly ground black pepper
• Small pinch sea salt, if needed

For the light topping

• ⅓ cup whole-grain or plain panko breadcrumbs
• ¼ cup finely grated Parmesan
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon extra virgin olive oil
• Zest of ½ lemon

Method

1. Heat the oven to 425°F / 220°C.
2. Trim the fennel and reserve a few fronds. Cut each bulb through the root into 6 wedges so the layers remain attached.
3. Place the fennel on a sheet pan, brush with 1 tablespoon olive oil and season with black pepper. Roast for 15 minutes, turning once, until it begins to brown.
4. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until softened.
5. Add the garlic, oregano, fennel seeds and red pepper flakes. Cook for about 30 seconds.
6. Add the cherry tomatoes and cook for 3–4 minutes, just until a few begin to soften. Stir in the crushed tomatoes, stock and cannellini beans. Simmer gently for 5 minutes.
7. Transfer the tomato-bean mixture to a baking dish. Nestle the roasted fennel wedges throughout the beans and tomatoes.
8. Mix the breadcrumbs, Parmesan, parsley, lemon zest and 1 teaspoon olive oil. Scatter lightly over the gratin. We are adding texture here, not burying dinner beneath a breadcrumb landslide.
9. Bake uncovered for 20–25 minutes, until bubbling around the edges and the fennel is tender. Broil for the final minute if you want a little additional color.
10. Rest for 5 minutes before serving. Finish with reserved fennel fronds or parsley and freshly ground black pepper.

MW&B Why This Fits

Real Food First: Beans, fennel, tomatoes, onion, garlic, herbs and olive oil form the foundation.

Plants Lead: Fennel provides about 3.1 g fiber per 100 g, while tomatoes add additional fiber and plant variety. 

Fiber Forward: Drained and rinsed canned cannellini beans provide about 6.8 g fiber per 100 g as well as approximately 7.4 g protein. 

Healthy Fats: Extra virgin olive oil provides the primary added fat; USDA data list olive oil as predominantly unsaturated fat. 

Flavor Is Compliance: Roasting the fennel, concentrating the tomatoes and adding garlic, herbs, Parmesan and lemon gives the dish plenty of flavor without needing heavy cream.

Approximate Nutrition per Serving

For 6 side-dish servings, using the quantities above:

Calories: ~250
Protein: ~10 g
Carbohydrates: ~35–38 g
Fiber: ~9 g
Total fat: ~8–9 g
Saturated fat: ~2 g
Added sugar: 0 g
Sodium: approximately 400–500 mg

These are calculated estimates using standard USDA food-composition values; canned beans, stock, Parmesan and breadcrumbs vary substantially by brand, particularly for sodium. Cannellini beans supply most of the protein and fiber, while fennel and tomatoes add additional fiber and relatively few calories. 

Chef Mark’s Tip

Roast the fennel before putting it into the gratin. If you place raw fennel directly into the tomato mixture, it tends to steam and remains rather one-dimensional. Giving it 15 minutes of direct heat first develops the browned edges and sweeter flavor that make the finished dish considerably better.

MW&B Serving Suggestion

As photographed, I would treat this primarily as a plant-forward side dish. To turn it into a full MW&B meal and bring the protein closer to the brand’s main-meal target, serve it alongside grilled salmon, chicken or shrimp.