A simple, savory version of a French favorite.
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.
Vegetarian White Bean Cassoulet
- 1 tablespoon olive oil
- 3 leeks white parts, sliced
- 2 celery stalks diced
- 2 carrots large, sliced
- 4 garlic cloves minced
- 15 ounces diced tomatoes can
- 2 cups vegetable stock
- 1 bay leaf
- 1 tablespoon Italian seasoning
- 30 ounces white beans of choice cans, rinsed and drained
- 1 cup bread crumbs coarse, good quality
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1 lemon zested
- 1/4 cup parsley fresh, finely chopped
- 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.
Have you made this recipe?
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