Quick White Bean, Asparagus, And Mushroom Cassoulet Recipe

Name: Quick White Bean, Asparagus, And Mushroom Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water; 3 cups (2-inch) slices asparagus (about 1 pound); 2 tablespoons extra-virgin olive oil, divided; 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces); 1/3 cup finely chopped shallots; 6 garlic cloves, minced; 1/4 cup dry white wine; 1 1/2 cups organic vegetable broth; 1/2 teaspoon dried marjoram or dried oregano; 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained; 1/4 teaspoon freshly ground black pepper; 2 ounces French bread, cut into 1-inch cubes; 1 tablespoon butter, cut into small pieces; 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Servings: persons

5 cups water
3 cups (2-inch) slices asparagus (about 1 pound)
2 tablespoons extra-virgin olive oil, divided
3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
1/3 cup finely chopped shallots
6 garlic cloves, minced
1/4 cup dry white wine
1 1/2 cups organic vegetable broth
1/2 teaspoon dried marjoram or dried oregano
2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
1/4 teaspoon freshly ground black pepper
2 ounces French bread, cut into 1-inch cubes
1 tablespoon butter, cut into small pieces
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

1
Bring 5 cups water to a boil in a large stainless-steel skillet, and add asparagus to pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.
2
Return pan to medium-high heat. Add 1 tablespoon oil, swirling to coat. Add mushrooms, shallots, and garlic; saute 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender. Stir in black pepper.
3
Preheat broiler.
4
Place French bread and butter in a food processor, and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown.
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518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 cups water, 3 cups (2-inch) slices asparagus (about 1 pound), 2 tablespoons extra-virgin olive oil, divided, 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces), and more.

Yes, Quick White Bean, Asparagus, And Mushroom Cassoulet falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick White Bean, Asparagus, And Mushroom Cassoulet

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