Thyme Scented White Bean Cassoulet

Nutriscore Rating: 81/100

Warm, rustic, and deeply satisfying, this Thyme Scented White Bean Cassoulet is the ultimate plant-based comfort food. Featuring tender cannellini or great northern beans simmered in a rich vegetable broth infused with aromatic thyme, garlic, and smoked paprika, this hearty dish captures the essence of classic French cuisine in a wholesome, vegetarian twist. Diced carrots, celery, and onion lend a delightful depth of flavor, while a golden breadcrumb topping adds the perfect crunchy contrast. Slow-cooked to creamy perfection and finished in the oven for a crisp, golden crust, this cassoulet is both nourishing and elegant—ideal for cozy family dinners or special occasions. Best served warm and garnished with fresh parsley, this recipe brings timeless comfort to your table while being entirely meat-free.

Recipe Information

• Prep Time: 20 min
• Cook Time: 2 hr 15 min
• Total Time: 2 hr 35 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1 cup dried white beans (such as cannellini or great northern)
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalk, diced
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 2 teaspoons dried thyme
• 1 leaf bay leaf
• 1 teaspoon smoked paprika
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh Italian parsley, chopped (optional)
• 0.5 cup breadcrumbs (for topping)
• 2 tablespoons olive oil (for topping)

📝 Instructions

11 steps

1. Rinse and soak the dried white beans in water overnight, or for at least 8 hours. Drain and rinse them before cooking.

2. In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until softened.

3. Stir in the minced garlic and cook for an additional 1–2 minutes until aromatic.

4. Add the tomato paste and cook for another 1–2 minutes, stirring well to coat the vegetables.

5. Pour in the vegetable broth and add the soaked beans, dried thyme, bay leaf, smoked paprika, salt, and black pepper. Stir to combine.

6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, or until the beans are tender and creamy, stirring occasionally.

7. Preheat your oven to 375°F (190°C).

8. Remove the bay leaf from the pot, taste for seasoning, and adjust with additional salt or pepper if needed.

9. Transfer the bean mixture into a large, oven-safe baking dish. Sprinkle the breadcrumbs evenly over the top and drizzle with 2 tablespoons of olive oil.

10. Bake in the preheated oven for 20–25 minutes, or until the top is golden and crisp.

11. Remove from the oven and let the cassoulet cool slightly. Garnish with fresh chopped parsley (if using) and serve warm.

Nutrition Facts

1 serving (1875.6g)

Calories		2042
% Daily Value*
Total Fat		81.6 g	105%
	Saturated Fat	13.1 g	66%
	Polyunsaturated Fat	6.8 g
Cholesterol		0 mg	0%
Sodium		6529 mg	284%
Total Carbohydrate		265.4 g	97%
	Dietary Fiber	57.7 g	206%
	Total Sugars	40.9 g
Protein		77.1 g	154%
Vitamin D		0.0 mcg	0%
Calcium		747 mg	57%
Iron		22.0 mg	122%
Potassium		7168 mg	153%

*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.

Source of Calories

Fat: 734 cal (34.9%%)

Protein: 308 cal (14.7%%)

Carbs: 1061 cal (50.4%%)