Vegetable Cassoulet With Crusty Topping Recipe

Name: Vegetable Cassoulet With Crusty Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried cranberry or pinto beans; 1/2 cup dried white beans; 2 tsp olive oil; 4 None shallots, peeled and halved; 3 cloves garlic, thinly sliced; 2 medium carrots, peeled and coarsely chopped; 7 oz button mushrooms, halved; 1 cup dry white wine; 2 medium zucchini, coarsely chopped; 1 1/2 cups vegetable stock; 1 jar (24 oz) tomato pasta sauce; 1 tsp finely chopped fresh thyme; None None FOR THE CRUSTY BREAD TOPPING; 1 tbsp olive oil; 1 small onion, finely chopped; 2 tsp grated lemon peel; 1 clove garlic, crushed; 2 tsp finely chopped fresh thyme; 1/2 None ciabatta loaf (8 oz), cut into 3/4-inch pieces; 2 tbsp coarsely chopped fresh parsley

Servings: persons

1/2 cup dried cranberry or pinto beans
1/2 cup dried white beans
2 tsp olive oil
4 None shallots, peeled and halved
3 cloves garlic, thinly sliced
2 medium carrots, peeled and coarsely chopped
7 oz button mushrooms, halved
1 cup dry white wine
2 medium zucchini, coarsely chopped
1 1/2 cups vegetable stock
1 jar (24 oz) tomato pasta sauce
1 tsp finely chopped fresh thyme
None None FOR THE CRUSTY BREAD TOPPING
1 tbsp olive oil
1 small onion, finely chopped
2 tsp grated lemon peel
1 clove garlic, crushed
2 tsp finely chopped fresh thyme
1/2 None ciabatta loaf (8 oz), cut into 3/4-inch pieces
2 tbsp coarsely chopped fresh parsley

1
Place the beans in a medium bowl; cover with water. Let stand overnight, then drain. Rinse under cold water and drain again.
2
Place the beans in a medium saucepan of water. Bring to a boil. Reduce the heat to low; simmer, uncovered, for about 15 mins, or until the beans are just tender. Drain.
3
Preheat the oven to 350u00b0F.
4
Heat the oil in a Dutch oven on medium heat. Cook the shallots, garlic, carrot and mushroom, stirring, for about 1-2 mins, or until the vegetables are just tender. Add the wine and bring to a boil. Boil, uncovered, for about 3-5 mins, or until the liquid is reduced by half. Add the beans, zucchini, stock, pasta sauce and thyme and return to a boil. Transfer the dish to the oven and bake, covered, for about 50 mins.
5
Meanwhile, for the bread topping, heat the oil in a large skillet on medium heat. Cook the onion, stirring, for about 1 min or until soft. Add the lemon peel, garlic, thyme and bread and cook, stirring, for about 10 mins, or until the bread browns lightly. Stir in the parsley.
6
Sprinkle the cassoulet with bread topping. Bake, uncovered, for about 10 mins, or until the topping is browned.

197

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 20 ingredients. The key ingredients include: 1/2 cup dried cranberry or pinto beans, 1/2 cup dried white beans, 2 tsp olive oil, 4 None shallots, peeled and halved, and more.

Yes, Vegetable Cassoulet With Crusty Topping falls under the Pasta & Noodles 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.

Vegetable Cassoulet With Crusty Topping

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