Vegetarian Cassoulet
Vegetarian Cassoulet is a hearty, comforting dish that brings the flavors of a French bistro right to your kitchen. Packed with creamy cannellini beans, vibrant vegetables, and aromatic herbs, this recipe is perfect for cozy evenings or entertaining friends. The golden panko topping adds a delightful crunch, making it both visually stunning and delicious. This versatile dish can be easily adapted to suit various dietary preferences, ensuring everyone at your table will enjoy it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tsp Herbes de Provence
- 1 cup panko bread crumbs
- 2 tbsp olive oil
Instructions
- Prepare ingredients by chopping vegetables into bite-sized pieces.
- In a large pot over medium heat, warm olive oil and sauté onions and garlic until soft.
- Add carrots and zucchini along with Herbes de Provence; cook for 5-7 minutes until tender.
- Stir in cannellini beans and diced tomatoes; mix well.
- Pour in vegetable broth, bringing everything to a gentle simmer for about 20-25 minutes.
- Preheat oven to 375°F (190°C). Spread panko breadcrumbs over the cassoulet and bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to substitute any seasonal vegetables such as bell peppers or leafy greens for added flavor. For a gluten-free option, use gluten-free breadcrumbs or omit them entirely.