Vegetarian Cassoulet

Author: 
Melissa Roberts
  • medium leeks (white and pale green parts only)
  • medium carrots, halved lengthwise and cut into 1-inch-wide pieces
  • celery ribs, cut into 1-inch-wide pieces
  • garlic cloves, chopped
  • 1/4 Cup  olive oil
  • thyme sprigs
  • parsley sprigs
  • Turkish or 1/2 California bay leaf
  • 1/8 Teaspoon  ground cloves
  • (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
  • 1 quart  water
  • 4 Cups  coarse fresh bread crumbs from a baguette
  • 1/3 Cup  olive oil
  • 1 Tablespoon  chopped garlic
  • 1/4 Cup  chopped parsley
  • 3 medium leeks (white and pale green parts only)
  • 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
  • 3 celery ribs, cut into 1-inch-wide pieces
  • 4 garlic cloves, chopped
  • 1/4 cup olive oil
  • 4 thyme sprigs
  • 2 parsley sprigs
  • 1 Turkish or 1/2 California bay leaf
  • 1/8 teaspoon ground cloves
  • 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
  • 1 quart water
  • 4 cups coarse fresh bread crumbs from a baguette
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley
A leek, carrot, and celery mirepoix, cooked until tender with rich white beans, gets a crisp, crunchy texture and delightfully rustic flavor from a garlicky bread-crumb topping flecked with parsley.

Directions RichSnippets

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Recipe Details

Preparation Time: 
30 minutes
Cooking Time: 
45 minutes
Total Time: 
1 hour 15 minutes
Serves: 
4

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