A cassoulet is a French dish that is very complicated to prepare and is usually very meat-heavy. Traditionally it is a dish filled with fatty meats, white beans, and vegetables topped with savory bread crumbs and cheese. This version is not nearly as complicated, and it is a healthy cassoulet that is full of veggies. It’s a slow cooker recipe unlike any other. So, if you’re looking for a vegetarian white bean cassoulet recipe that is satisfying, rich, and filling, this one is sure to be a hit.
Yields: 6 servings | Serving Size: 1 cup|Calories: 432| Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 171 mg | Carbohydrates: 67 g | Dietary Fiber: 21 g | Sugars: 9 g | Protein: 20 g | SmartPoints: 13
- 1 tablespoon olive oil
- 3 leeks, white parts, sliced
- 2 stalks celery, diced
- 2 large carrots, sliced
- 4 cloves garlic, minced
- 1 15 ounce can diced tomatoes
- 2 cups vegetable stock
- 1 bay leaf
- 1 tablespoons Italian seasoning
- 2 15 ounce cans white beans of your choice, rinsed and drained
- 1 cup good quality coarse bread crumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Zest of 1 lemon
- 1/4 cup finely chopped fresh parsley
Heat a large skillet over medium heat. Add the olive oil, leeks and celery. Cook until soft. Add the carrots and cook until lightly browned. Add the garlic and cook for 1 more minute. Season with salt and pepper.
Add the mixture to the slow cooker, followed by the rest of the cassoulet ingredients. Cook on low heat for 4-6 hours, until vegetables are tender. Lightly mash some of the beans to thicken the cassoulet.
Make the breadcrumbs by combining the breadcrumbs with the olive oil and garlic. Lay in an even layer on a baking sheet and lightly toast in a 350 degree oven, about 10 minutes. Allow to cool and combine with the parsley and lemon zest.
To serve, spoon the cassoulet into individual ramekins and sprinkle with bread crumbs. Alternatively, sprinkle breadcrumbs directly on the cassoulet in the slow cooker and serve from there.
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