From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/13
White Bean Cassoulet (Vegetarian)
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Instructions
1
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In a large pot or Dutch oven, heat 3 tablespoons of extra-virgin olive oil over medium-low heat.
2
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Add the chopped onions and garlic, cooking until softened.
3
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Stir in the tomato paste and spices, cooking for 3-4 minutes on medium heat while continually stirring.
4
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Pour in the vegetable broth and bring to a gentle simmer.
5
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Add the chopped vegetables, stirring until they are fully coated with the liquid.
6
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Cook the mixture for 10 minutes, just enough to soften the vegetables.
7
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Add the drained and rinsed beans to the pot, gently combining all ingredients.
8
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Pour the mixture into a 9 x 13-inch casserole dish. Seal the casserole dish tightly with tinfoil and bake at 375°F for 45 minutes.
9
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In a small bowl, combine the breadcrumbs and finely grated Parmesan cheese with 2 tablespoons of olive oil.
10
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After the casserole has baked for 45 minutes, remove the tinfoil.
11
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Spread the breadcrumb mixture evenly over the top.
12
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Return the casserole to the oven and bake for another 45 minutes, until the interior is hot and the breadcrumbs are golden brown.
13
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Let the casserole set for at least 20 minutes before serving.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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