Cassoulet with Lots of Vegetables Mark Bittman
Dive into the hearty, rustic flavors of Mark Bittman’s Cassoulet with Lots of Vegetables, a comforting plant-based twist on the classic French stew. Brimming with an array of fresh vegetables—like carrots, parsnips, zucchini, and celery—this wholesome dish is brought to life with creamy white beans, savory broth, and aromatic herbs like thyme and bay leaves. Slowly baked to perfection, it develops rich, deep flavors and is topped with golden, toasted breadcrumbs for a satisfying crunch in every bite. Perfect for cozy dinners, this vegetarian cassoulet is both nourishing and satisfying, making it an ideal centerpiece for weeknight meals or casual gatherings. Serve it with crusty bread for a complete and utterly delightful meal.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Onion
- 4 Garlic cloves
- 3 medium Carrots
- 2 large Celery stalks
- 2 medium Parsnips
- 1 large Zucchini
- 28 ounces Canned diced tomatoes
- 4 cups Vegetable broth
- 3 cups Cooked white beans (e.g., cannellini or great Northern beans)
- 1 teaspoon Fresh thyme leaves
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Breadcrumbs
- 0.25 cup Fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Dice the onion and mince the garlic. Add them to the pot and sauté until softened and fragrant, about 5 minutes.
Chop the carrots, celery, parsnips, and zucchini into bite-sized pieces. Add them to the pot and cook for another 10 minutes, stirring occasionally.
Stir in the canned diced tomatoes, vegetable broth, cooked white beans, thyme leaves, bay leaves, salt, and black pepper. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 60 minutes to allow the flavors to deepen and meld together.
While the cassoulet bakes, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the breadcrumbs and toast them until golden and crispy, stirring frequently, about 4-5 minutes.
After 60 minutes, remove the pot from the oven. Discard the bay leaves and stir the cassoulet gently. Taste and adjust seasoning if necessary.
Sprinkle the toasted breadcrumbs evenly over the top of the cassoulet. Return the pot to the oven, uncovered, and bake for an additional 15 minutes.
Remove the pot from the oven and let it sit for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 14.7 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
