Vegetable Cassoulet

Emily Wang
Updated
Vegetable Cassoulet

By Chef Laura at Home


I love a good one-pot meal so I was so excited to make this week's Food Matter's Cookbook recipe {Cassoulet with Lots of Vegetables} chosen by Keely of Keely Marie. You can find the original recipe on Keely'swebsite! For other great takes on this recipe, go to The Food Matters Project website.

I made a vegetarian version topped with crunchy homemade breadcrumbs. One of my all time favorites is a Panzanella Salad. I really love how the bread soaks up the great flavors of the salad so I thought it would work well with this recipe. You can't go wrong here, after all who doesn't love bread!


Serving Size: 4


Ingredients:

  • leek

  • 2 leek, chopped

  • 4 carrot, chopped

  • 3 celery stalk, chopped

  • 4 garlic clove, minced

  • 2 tsp fresh thyme, chopped

  • 1 vegetable broth

  • 2 cup whole peeled tomatoes

  • 28 oz whole peeled tomato, crushed by hand with juices

  • 15 oz cannellini bean, rinsed and drained

  • 4 Tbsp fresh parsley

  • 2 Tbsp fresh parsely, for garnish

  • ½ baguette, cubed

  • saltsalt, to taste



Directions:

  1. Heat 2 Tablespoons of Olive oil in a large pot over medium-high heat.

  2. Add the chopped Leeks, Carrots and Celery, season with salt and pepper.

  3. Sauté until the vegetables are tender.

  4. Add the garlic, cook for a few more minutes.

  5. Add Cannellini Beans, Crushed Tomatoes, Thyme and Bay Leaf, stir to combine.

  6. Add Vegetable Broth, bring to a boil and reduce to a simmer for approximately 30 minutes, uncovered. Stir occasionally.

  7. While the Cassoulet is cooking, make your breadcrumbs. I used a Sourdough Baguette because that's what I had leftover from dinner the other night. You can use any leftover bread, preferably day old bread works best.

  8. Cut the bread into cubes, using a serrated knife.

  9. Toss on a sheet pan with 2-4 Tablespoons of melted unsalted butter.

  10. Season the breadcrumbs with salt & pepper and toss to combine.

  11. Toast them under the broiler, watching very closely until golden brown. You can also bake them in a 350 degree oven. Set aside to cool. I like to pulse the bread in a mini food processor to make coarse breadcrumbs. (optional)

  12. Once the Cassoulet is done, remove the bay leaf. Serve in bowls topped with breadcrumbs and fresh parsley.


Serves 4 or more {depending on portion size}


Tips:
The Test Kitchen: How to Trim, Cut and Wash Leeks {Gourmet Magazine}


For the full post, visit Chef Laura at Home

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