How many servings does this recipe make?

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

What ingredients do I need for Rosemary and Olive Cassoulet?

You need 9 ingredients. The key ingredients include: 2 cups dried green flageolet beans or 2 cups great northern beans or 2 cups lima beans, 4 cups water, plus more for soaking, ½ tablespoon reduced-sodium vegetable broth, 2 bay leaves, and more.

Is Rosemary and Olive Cassoulet suitable as soups & stews?

Yes, Rosemary and Olive Cassoulet falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Rosemary and Olive Cassoulet?

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

Rosemary and Olive Cassoulet Recipe

Name: Rosemary and Olive Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried green flageolet beans or 2 cups great northern beans or 2 cups lima beans; 4 cups water, plus more for soaking; ½ tablespoon reduced-sodium vegetable broth; 2 bay leaves; 2 medium garlic cloves, minced; ½ teaspoon fresh ground black pepper; ½ teaspoon extra virgin olive oil; ⅓ cup kalamata olive, pitted drained; 4 rosemary sprigs

Try this homemade Rosemary and Olive Cassoulet recipe the whole family will love. Made with dried green flageolet beans, water, vegetable broth and bay …

This Rosemary and Olive Cassoulet relies on simple, everyday ingredients such as water, plus more for soaking, bay leaves, medium garlic cloves, minced and fresh ground black pepper. It comes together quickly and makes 4 servings, at about 349 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2 cups dried green flageolet beans or 2 cups great northern beans or 2 cups lima beans
4 cups water, plus more for soaking
½ tablespoon reduced-sodium vegetable broth
2 bay leaves
2 medium garlic cloves, minced
½ teaspoon fresh ground black pepper
½ teaspoon extra virgin olive oil
⅓ cup kalamata olive, pitted drained
4 rosemary sprigs

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
349 kcal
Category
Soups & Stews

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Rosemary and Olive Cassoulet

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