WHITE BEAN, KALE & MUSHROOM GRATIN

Crumb Topping: Toss panko with Parmesan, oil and parsley until well combined; set aside.

Heat vegetable broth until steaming in small saucepan or microwave. Add mushrooms and soak for 15 minutes. Strain mushrooms, reserving mushroom-infused broth. Chop soaked dried mushrooms finely.

Combine reserved broth with 1 cup of the cannellini beans in blender; blend until smooth.

Heat oil in large, deep skillet or Dutch oven. Add fresh and soaked dried mushrooms and onion; sauté for 8 minutes or until mushrooms are browned and have released their liquids. Add garlic, chili pepper spread and salt; cook for 1 minute. Stir in blended broth mixture, remaining cannellini beans and kale; cover and cook, stirring occasionally, for 6 to 8 minutes or just until kale is wilted.

Transfer to a greased 13 x 9-inch baking dish. Sprinkle Crumb Topping evenly overtop. (Make-ahead: Gratin can be refrigerated for up to 2 days. Bring dish to room temperature or, alternatively, place in cold oven before heating, adding 5 to 10 extra minutes to the total bake time as needed.)

Bake in preheated 350°F oven for 30 minutes or until gratin is bubbling and topping is golden.