Quick White Bean, Asparagus, And Mushroom Cassoulet

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!