Vegetarian Traditional French Cassoulet

Delight in the comfort of French country cooking with this Vegetarian Traditional French Cassoulet, a plant-based twist on the timeless classic. Featuring tender, slow-cooked cannellini beans infused with the rich flavors of aromatic herbs, smoked paprika, and a medley of onions, carrots, and celery, this hearty dish is perfect for cozy evenings. Layers of vibrant kale and a golden, crisp breadcrumb topping add texture and depth, making this casserole-style dish as visually stunning as it is delicious. Perfectly suited for gatherings or meal prepping, this wholesome cassoulet is baked to perfection and finished with a sprinkle of fresh parsley for a delightful burst of color and freshness. Whether you're a seasoned vegetarian or simply exploring meatless options, this traditional French recipe is sure to become a comfort-food favorite.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the tomato paste and mix well, cooking for 2 minutes to allow it to caramelize slightly.

Step 5

Stir in the crushed tomatoes, vegetable broth, thyme, rosemary, bay leaves, smoked paprika, salt, and black pepper. Bring the mixture to a boil.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Sprinkle the breadcrumbs evenly over the top of the cassoulet. Drizzle with a bit of olive oil to help the breadcrumbs brown.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.

Step 11

Remove the cassoulet from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2093.3g)

Amount per serving	% Daily Value*
Calories	1716.6

Total Fat 58.8g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 5721.0mg	0%
Total Carbohydrate 250.8g	0%
Dietary Fiber 54.4g	0%
Total Sugars 47.7g
Protein 63.7g	0%

Vitamin D 0IU	0%
Calcium 1047.7mg	0%
Iron 24.0mg	0%
Potassium 5889.6mg	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: 29.6%

Protein: 14.3%

Carbs: 56.1%