Vegetable Cassoulet

Serving Size: 4

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!


  • leek
  • salt
  • 0.5 baguette, cubed
  • 2 Tbsp fresh parsely, for garnish
  • 4 Tbsp fresh parsley
  • 15 Ounce cannellini bean, rinsed and drained
  • 28 Ounce whole peeled tomato, crushed by hand with juices
  • 2 cup whole peeled tomatoes
  • 1 vegetable broth
  • 2 tsp fresh thyme, chopped
  • 4 garlic clove, minced
  • 3 celery stalk, chopped
  • 4 carrot, chopped
  • 2 leek, chopped
  • salt, to taste


  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}


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


Read more at Chef Laura At Home.