Cassoulet, a hearty white bean casserole, is a French original. Its savory flavor comes from herbes de Provence, a mixture of dried thyme, basil, rosemary and lavender.
Vegetarian Cassoulet
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Ingredients
- 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
- 1 tablespoon herbes de Provence
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 15-ounce cans cannellini beans, drained
- 1 14 1/2-ounce can diced tomatoes
- 2 cups vegetable broth
- Bread Crumb Topping
- 2 tablespoons extra-virgin olive oil
- 3 thick slices French bread
- 2 sprigs parsley
- 4 cloves garlic, peeled
Instructions
- 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.
- 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.
