Receta vegetable cassoulet
I love a good one-pot meal so I was so excited to make this week’s Food Matter’s Cookbook recipe {Cassoulet with Lots of Vegetables} chosen by Keely of Keely Marie. You can find the original recipe on Keely’s website! For other great takes on this recipe, go to The Food Matters Project website.
I made a vegetarian version topped with crunchy homemade breadcrumbs. One of my all time favorites is a Panzanella Salad. I really love how the bread soaks up the great flavors of the salad so I thought it would work well with this recipe. You can’t go wrong here, after all who doesn’t love bread!
Here’s my take on this recipe: Vegetable Cassoulet
Ingredients
- 2 Leeks, chopped
- 4 Carrots, chopped
- 3 Celery Stalks, chopped
- 4 Garlic cloves, minced
- 2 teaspoons of fresh Thyme, chopped
- 1 Bay Leaf
- 2 cups Vegetable Broth
- 1 {28 ounce can} Whole Peeled Tomatoes, crushed by hand with juices
- 2 {15 ounce cans} Cannellini Beans, rinsed and drained
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons Fresh Parsley {for garnish}
- ½ Baguette, cubed
- Olive Oil
- Salt & Pepper (to taste}
Putting it all together
Heat 2 Tablespoons of Olive oil in a large pot over medium-high heat. Add the chopped Leeks, Carrots and Celery, season with salt and pepper. Sauté until the vegetables are tender. Add the garlic, cook for a few more minutes. Add Cannellini Beans, Crushed Tomatoes, Thyme and Bay Leaf, stir to combine. Add Vegetable Broth, bring to a boil and reduce to a simmer for approximately 30 minutes, uncovered. Stir occasionally.
While the Cassoulet is cooking, make your breadcrumbs. I used a Sourdough Baguette because that’s what I had leftover from dinner the other night. You can use any leftover bread, preferably day old bread works best. Cut the bread into cubes, using a serrated knife. Toss on a sheet pan with 2-4 Tablespoons of melted unsalted butter. Season the breadcrumbs with salt & pepper and toss to combine. Toast them under the broiler, watching very closely until golden brown. You can also bake them in a 350 degree oven. Set aside to cool. I like to pulse the bread in a mini food processor to make coarse breadcrumbs. (optional)
Once the Cassoulet is done, remove the bay leaf. Serve in bowls topped with breadcrumbs and fresh parsley.
Serves 4 or more {depending on portion size}
Tips
The Test Kitchen: How to Trim, Cut and Wash Leeks {Gourmet Magazine}
Enjoy!
xo