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French Vegetarian Cassoulet

french vegetarian cassoulet plate
French Vegetarian Cassoulet Plate
french vegetarian cassoulet dish
French Vegetarian Cassoulet Dish

French Vegetarian Cassoulet

Cassoulet is a traditional French casserole, made with Cannellini white beans and other vegetables along with a meat like sausage, duck or other meat. Our Vegetarian Cassoulet is a traditional version, but cooked without the meat. You can serve some on the side if you like. Most Cassoulets are similar in ingredients, but everyone has their own version. We use Herbs de Provence in our Vegetarian Cassoulet. It has a very hearty, consistency and savory flavor.

Cassoulet is said to have its origins in the Southern French town of Castelnaudary. The name comes from the French word for casserole, the French vessel in which it is cooked. The dish is very popular in that region, which also includes the town of Toulouse. It is so popular in the area that they even have annual competitions.

Our Vegetarian Cassoulet is hearty enough to be eaten as an entree, or as a rich, wonderful side dish. Add a few slices of our Crusty Bread and the meal is complete.

Serves 4-6

Ingredients:
Cassoulet
2 Tablespoons Extra-virgin Olive Oil
1 Large Carrot, Diced
1 Medium Onion, Diced
1 Large Red Skinned Potato, Diced
6 Large Cloves Garlic, Minced
2 Tablespoon Herbs De Provence
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
2 15 ounce Cans Cannellini Beans, Drained
2 Cups Low-Sodium Vegetable Broth
1 14 ½ ounce Can Diced Tomatoes
1 Bay Leaf

Bread Crumb Topping
2 Tablespoons Extra-virgin Olive Oil
3 Thick Slices French Bread, Crusts Left On
1 Heaping Tablespoon Dried Parsley
4 Cloves Garlic, Peeled

Directions:
Preheat the oven to 325°F. In a large skillet, sauté the carrot, onion, and potato in olive oil for 5 minutes over medium-high, stirring frequently so they don’t burn. Add the garlic, Herbes de Provence, salt and pepper and sauté another minute, stirring to combine and mingle the flavors. Lightly oil a large casserole dish. Combine the sauteed vegetables, cannellini beans, tomatoes, vegetable broth and the bay leaf. Bake uncovered for 20 minutes.

While the Cassoulet is cooking, make the bread crumb topping. In a food processor, add the bread slices, parsley, garlic, and olive oil. Pulse for about 30 seconds or more until the mixture is finely crumbled.

After the 20 minutes, remove Cassoulet from oven and take out the bay leaf. Raise the oven temperature to 400°F. Sprinkle half the bread crumb mixture on top. Bake uncovered for another 15 minutes. Remove cassoulet from oven and lightly stir the bread crumb topping into beans. Sprinkle the remaining bread crumbs on top. Bake another 15 minutes or until topping is lightly browned. Serve immediately and enjoy.