Cassoulet


Picture of Cassoulet

Total time

35min

Cook time

25min

Prep time

10min
Crate of vegetables

Ingredients

  • 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
A boiling pot

Instructions

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.

Nutrition

Servings per batch: 3

  • Calories: 222
  • Fat: 1g
  • Carbohydrate: 43.40g
  • Dietary Fiber: 10.70g
  • Sugars: 6.30g
  • Protein: 12.70g
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Picture of Cassoulet

Total time

35min

Cook time

25min

Prep time

10min
Crate of vegetables

Ingredients

  • 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
A boiling pot

Instructions

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.

Nutrition

Servings per batch: 3

  • Calories: 222
  • Fat: 1g
  • Carbohydrate: 43.40g
  • Dietary Fiber: 10.70g
  • Sugars: 6.30g
  • Protein: 12.70g