Vegetarian Cassoulet
Prep Time
Cook Time
Prep Time
Cook Time
  • Cassoulet
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 large red potato, diced
  • 6 large cloves garlic, minced
  • 1tablespoon herbes de Provence
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 2 15-ounce cans cannellini beans, drained
  • 114 1/2-ounce can diced tomatoes
  • 2 cups vegetable broth
  • Bread Crumb Topping
  • 2tablespoons extra-virgin olive oil
  • 3thick slices French bread
  • 2 sprigs parsley
  • 4cloves garlic, peeled
  1. 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, herbes 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 20 minutes.
  2. To make bread crumb topping, combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
  3. 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.