Name: French Vegetable Cassoulet
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup dried white beans, soaked overnight; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 red bell pepper, chopped; 1 can diced tomatoes (about 14.5 oz); 2 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper to taste; Fresh parsley, for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
Add the carrot and celery, and cook for a few minutes until they start to soften.
Stir in the zucchini, yellow squash, and red bell pepper. Cook for another 5 minutes, allowing the vegetables to slightly caramelize.
Drain the soaked white beans and add them to the pot. Stir well to combine with the vegetables.
Pour in the diced tomatoes and vegetable broth. Season with dried thyme, dried parsley, salt, and pepper. Give everything a gentle stir.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the cassoulet gently simmer for about 45 minutes to an hour, or until the beans are tender and the flavors have melded together.
Check and stir the cassoulet occasionally, adding more broth if needed to maintain a stew-like consistency.
Once the cassoulet is ready, taste and adjust the seasoning if necessary.
Serve the French Vegetable Cassoulet hot, garnished with fresh parsley for a pop of color and added freshness.

Ingredients

Instructions

Nutrition Facts

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