Vegetarian Cassoulet Recipe

Nutrition

Cal/Serving: 1,829
Daily Value: 91%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat36g56%
Saturated6g28%
Trans0g0%
Carbs286g95%
Fiber66g264%
Sugars15g0%
Protein102g204%
Sodium407mg17%
Calcium1079mg108%
Magnesium812mg203%
Potassium7710mg220%
Iron46mg256%
Zinc16mg105%
Phosphorus1326mg189%
Vitamin A11378IU228%
Vitamin C21mg35%
Thiamin (B1)2mg135%
Riboflavin (B2)1mg46%
Niacin (B3)5mg26%
Vitamin B62mg78%
Folic Acid (B9)1692µg423%
Vitamin E6mg31%
Vitamin K151µg189%
Fatty acids, total monounsaturated23g0%
Fatty acids, total polyunsaturated5g0%
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3.4

INGREDIENTS

  • 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 cupss coarse fresh bread crumbs from a baguette
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley

Recipe Details

Prep: 30 min
Total time: 1 hr 15 min
Servings: 4 servings


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