French Vegetarian Cassoulet Recipe
220kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 red bell pepper diced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 cans 15 ounces each white beans, drained and rinsed
- 1 can 14.5 ounces diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- 1 cup bread crumbs
- Fresh parsley for garnish
Equipment
- Large pot or Dutch oven
- Baking dish
- Wooden spoon or spatula
- Knife for chopping
- Cutting board
- Measuring spoons and cups
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.
- Add the diced carrots, celery, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
- Stir in the dried thyme, dried rosemary, and bay leaf. Cook for another minute to release the aromas.
- Add the drained and rinsed white beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes to allow the flavors to meld together.
- While the cassoulet is simmering, preheat the oven to 375°F (190°C).
- Transfer the simmered cassoulet mixture to a baking dish. Sprinkle the bread crumbs evenly over the top.
- Bake in the preheated oven for 25-30 minutes or until the bread crumbs are golden and crispy.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.