Veggie Cassoulet
I had no idea what a cassoulet was until somebody posted this recipe in another community and tonight I made it for dinner.
I googled it and learned that "Cassoulet is the most famous dish from South west France. Cassoulet can be translated as 'bean pot stew' or 'white bean stew' or 'meat and bean casserole'".
Veggie Cassoulet
(Originally from shape.com)
A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington
Serves 4
2 tbsp olive oil
2 zucchini, chopped
2 celery stalks, sliced
1 onion, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cloves garlic, sliced
1 can (14 oz) diced tomatoes, drained
3 cups drained cannellini beans, liquid reserved
4 sprigs fresh thyme
2 dried bay leaves
4 slices crusty whole-wheat toast
Heat oven to 400˚. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.
382 calories per serving, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein
I only had about 2 cloves of garlic. :( It was a little bland for my taste but it was still pretty good. Next time I want to use a lot more because you can never have too much garlic IMO. I'd also may add a bullion cube somewhere in there for more flavor. You could probably mix and match with whatever vegetables you had on hand. I used more thyme than the recipe called for.
EDIT - I had a little bit a few hours later cause I was still hungry and it tasted a lot better after the flavors had a chance to mix. Tomorrow's leftovers will be delicious!
I googled it and learned that "Cassoulet is the most famous dish from South west France. Cassoulet can be translated as 'bean pot stew' or 'white bean stew' or 'meat and bean casserole'".
Veggie Cassoulet
(Originally from shape.com)
A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington
Serves 4
2 tbsp olive oil
2 zucchini, chopped
2 celery stalks, sliced
1 onion, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cloves garlic, sliced
1 can (14 oz) diced tomatoes, drained
3 cups drained cannellini beans, liquid reserved
4 sprigs fresh thyme
2 dried bay leaves
4 slices crusty whole-wheat toast
Heat oven to 400˚. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.
382 calories per serving, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein
I only had about 2 cloves of garlic. :( It was a little bland for my taste but it was still pretty good. Next time I want to use a lot more because you can never have too much garlic IMO. I'd also may add a bullion cube somewhere in there for more flavor. You could probably mix and match with whatever vegetables you had on hand. I used more thyme than the recipe called for.
EDIT - I had a little bit a few hours later cause I was still hungry and it tasted a lot better after the flavors had a chance to mix. Tomorrow's leftovers will be delicious!