French Vegetarian Cassoulet
Cassoulet, is a French white bean casserole. We love cooking with Cannellini beans, which is the bean that forms the base of our Tuscan Bean Soup recipe as well. The heartiness of this bean also combines well with other beans in vegetable soups stews and bean salads. In this recipe, the wonderful flavor of the casserole comes from Herbs de Provence. Some versions are made with Chicken and other stocks, but our French Vegetarian Cassoulet is a Vegetarian version.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
2 tablespoons extra virgin olive oil
1 medium onion, diced
1 large carrot, diced
1 large red potato, diced
6 large cloves garlic, minced
1 tablespoon Herbs de Provence
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 bay leaf
2 15-ounce cans cannellini beans, drained
1 14 ½ ounce can diced tomatoes
2 cups vegetable broth
Bread Crumb Topping
2 tablespoons extra-virgin olive oil
3 thick slices French bread
2 sprigs fresh flat leaf parsley
4 cloves garlic, peeled
Preheat oven to 325°F. In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, Herbs de Provence, salt and pepper; sauté another minute. Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered for 20 minutes.
To make bread crumb topping, combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
Remove Cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F. Sprinkle half the bread crumbs on top; bake another 15 minutes. Remove Cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.