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’s website! 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!
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
- 1/2 baguette, cubed
- salt
- salt, to taste
Directions
- Heat 2 Tablespoons of Olive oil in a large pot over medium-high heat.
- Add the chopped Leeks, Carrots and Celery, season with salt and pepper.
- Sauté until the vegetables are tender.
- Add the garlic, cook for a few more minutes.
- Add Cannellini Beans, Crushed Tomatoes, Thyme and Bay Leaf, stir to combine.
- Add Vegetable Broth, bring to a boil and reduce to a simmer for approximately 30 minutes, uncovered. Stir occasionally.
- 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.
- Cut the bread into cubes, using a serrated knife.
- Toss on a sheet pan with 2-4 Tablespoons of melted unsalted butter.
- Season the breadcrumbs with salt & pepper and toss to combine.
- 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)
- 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}
Read more at Chef Laura At Home.
