Cassoulet
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Total time
35minCook time
25minPrep time
10minIngredients
- 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
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
![Picture of Cassoulet](https://dmi4pvc5gbhhd.cloudfront.net/2018/10/44df3febb68109f6a309ad35540639272f9491b0880d462090f2906af2d996f3.jpg)
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Total time
35minCook time
25minPrep time
10minIngredients
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
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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