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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium heat.

Step 3

Dice the onion and mince the garlic. Add them to the pot and sauté until softened and fragrant, about 5 minutes.

Step 4

Chop the carrots, celery, parsnips, and zucchini into bite-sized pieces. Add them to the pot and cook for another 10 minutes, stirring occasionally.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

After 60 minutes, remove the pot from the oven. Discard the bay leaves and stir the cassoulet gently. Taste and adjust seasoning if necessary.

Step 9

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.

Step 10

Remove the pot from the oven and let it sit for 5 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3480.9g)

Amount per serving	% Daily Value*
Calories	2679.0

Total Fat 90.6g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 15.8g
Cholesterol 20.3mg	0%
Sodium 10233.6mg	0%
Total Carbohydrate 392.3g	0%
Dietary Fiber 88.7g	0%
Total Sugars 96.6g
Protein 94.1g	0%

Vitamin D 0IU	0%
Calcium 1108.5mg	0%
Iron 33.8mg	0%
Potassium 9017.4mg	0%

*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: 29.5%

Protein: 13.6%

Carbs: 56.8%