Cassoulet

• Total time: 35 min
• Cook time: 25 min
• Prep time: 10 min

• 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.

Servings per batch: 3

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