Vegetarian Traditional French Cassoulet
Savor the rich, comforting flavors of a classic French dish with a plant-based twist in this Vegetarian Traditional French Cassoulet. Packed with protein-rich cannellini beans, tender vegetables, hearty kale, and aromatic herbs like thyme and rosemary, this slow-cooked wonder offers a depth of flavor that’s ideal for cozy dinners. Finished with a golden, crunchy layer of whole-wheat breadcrumbs and a hint of smoked paprika for a touch of boldness, this dish is a satisfying, vegetarian-friendly alternative to the traditional meat-heavy recipe. Perfect for sharing, this baked cassoulet is both nourishing and elegant, letting you embrace the rustic charm of French cuisine with every bite.
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Recipe Information
Ingredients
- 1 cup dried cannellini beans
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups kale, stemmed and chopped
- 1 cup whole-wheat breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Place the dried cannellini beans in a bowl and cover them with water. Let soak overnight or for at least 8 hours. Drain and rinse before cooking.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the tomato paste and mix well, cooking for 2 minutes to allow it to caramelize slightly.
Stir in the crushed tomatoes, vegetable broth, thyme, rosemary, bay leaves, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
Add the soaked and drained cannellini beans to the pot. Reduce the heat to a low simmer, cover, and cook for about 90 minutes or until the beans are tender. Check occasionally and add more vegetable broth or water if needed to keep the mixture saucy.
Once the beans are cooked, add the chopped kale to the pot. Stir well, cover, and cook for an additional 10 minutes until the kale is wilted and tender.
Preheat the oven to 375°F (190°C). Remove the bay leaves from the cassoulet and transfer the mixture to an oven-safe casserole dish if your pot is not oven-safe.
Sprinkle the breadcrumbs evenly over the top of the cassoulet. Drizzle with a bit of olive oil to help the breadcrumbs brown.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Remove the cassoulet from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5721 mg | 249% | |
| Total Carbohydrate | 250.8 g | 91% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 47.7 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5890 mg | 125% | |
*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.
