Picture of Cassoulet

Nutritional Information

  • Servings Per Batch: 3
  • Calories 222
  • Fat 1g
  • Carbohydrate 43.40g
  • Dietary Fiber10.70g
  • Sugars6.30g
  • Protein 12.70g
Total Time
Cook Time
Prep Time


  • 8 ounces vegetable broth
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 carrots, skinned & sliced
  • 2 celery ribs, sliced
  • 2 tbsp fresh thyme, divided
  • 2 tbsp fresh parsley, divided
  • 1 tomato, diced
  • 2 tbsp tomato paste
  • 15 ounces white beans (any)
  • thyme sprig


Line a large pot with a thin layer of vegetable broth, and sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes. Add carrots, celery, and remaining broth and bring to a boil.

Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes. Add 1 tbsp fresh thyme, 1 tbsp fresh parsley, diced tomato, and tomato paste, stirring to combine. Continue to cook until carrots are fork-tender and soft, but not mushy or falling apart--about 4 more minutes.

Stir in beans (with liquid) until well-combined and add remaining fresh thyme and parsley. Reduce heat to low and cook until beans are warm. Ladle into a bowl and garnish with a thyme sprig.

Chef's Notes:

  • This recipe is adapted from Gourmet(March 2008).
  • For a more traditional experience, add sliced vegan sausage.
  • Use no-salt-added or low-sodium beans if possible.

This recipe on page 18.

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