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Vegetarian White Bean Cassoulet

Vegetarian White Bean Cassoulet

The ultimate comfort food, this Vegetarian White Bean Cassoulet is rich, hearty, and packed with flavor. Perfect for a cozy winter evening, it's easy to make and sure to become a favorite. Try it tonight!
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Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 3 leeks leeks (white parts, sliced)
  • 2 stalks celery (diced)
  • 2 large carrots (sliced)
  • 4 cloves garlic (minced)
  • 15 ounces diced tomatoes (can)
  • 2 cups vegetable stock
  • 1 leaf 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 clove garlic (minced)
  • 1 lemon lemon (zested)
  • 1/4 cup parsley (fresh, finely chopped)

Equipment

  • Slow Cooker
  • Oven
  • Skillet
  • Cutting Board
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

Extra tips or suggestions here.