Name: Vegetarian Cassoulet with Mushrooms and Chard
Total time: PT2700.0S
Yield: 4
Ingredients: 2 tablespoon Olive Oil; 2 Leek; 2 stalk Celery; 2 Carrot; 2 clove Garlic; 8 ounce Baby Bella Mushroom; 1 bunch Chard; 1 teaspoon Sea Salt; 1/2 cup Dry Red Wine; 2 can Cannellini White Kidney Beans; 1 1/2 cup Vegetable Broth; 4 Fresh Thyme; 1/3 cup Gluten Free Panko Breadcrumbs

This easy French vegetarian cassoulet recipe is packed with white beans, leeks, mushrooms and chard. It's a hearty, comforting main course that makes for a beautiful centerpiece of any meal!

Low-Fat

Oven

Intermediate

Vegetarian Cassoulet with Mushrooms and Chard

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Olive Oil

tablespoon

Leek

Celery

stalk

Carrot

Garlic

clove

Baby Bella Mushroom

ounce

Chard

bunch

Sea Salt

teaspoon

Dry Red Wine

Cannellini White Kidney Beans

Vegetable Broth

Fresh Thyme

Gluten Free Panko Breadcrumbs

Stove

In a large cast-iron or oven-proof skillet (a shallow Dutch oven will also work), heat the {@0:}. Sauté the {@3:}, {@2:}, and {@1:} over medium-high heat until soft and beginning to brown, about 10 minutes.

In a large cast-iron or oven-proof skillet (a shallow Dutch oven will also work), heat the Olive Oil (2 tablespoon). Sauté the Leek (2 N/A), Celery (2 stalk), and Carrot (2 N/A) [peeled, diced] over medium-high heat until soft and beginning to brown, about 10 minutes.

In a large cast-iron or oven-proof skillet (a shallow Dutch oven will also work), heat the Olive Oil (2 tablespoon). Sauté the Leek (2), Celery (2 stalk), and Carrot (2) over medium-high heat until soft and beginning to brown, about 10 minutes.

Add the {@1:} and {@0:}. Continue cooking until the mushrooms have released their moisture and browned, about 5 minutes.

Add the Garlic (2 clove) [minced] and Baby Bella Mushrooms (8 ounce) [quartered]. Continue cooking until the mushrooms have released their moisture and browned, about 5 minutes.

Add the Garlic (2 clove) and Baby Bella Mushroom (8 ounce). Continue cooking until the mushrooms have released their moisture and browned, about 5 minutes.

Fold in the {@0:} and sauté until wilted, about 2 minutes.

Fold in the Chard (1 bunch) [thinly sliced] and sauté until wilted, about 2 minutes.

Fold in the Chard (1 bunch) and sauté until wilted, about 2 minutes.

Season the vegetables with {@4:} and pour in the {@2:}, scraping up any brown bits that may have formed on the bottom of the pan. Add the {@0:} and stir to incorporate. Pour the {@1:} over the bean mixture and arrange {@3:} on top.

Season the vegetables with Sea Salt (1 teaspoon) and pour in the Dry Red Wine (1/2 cup), scraping up any brown bits that may have formed on the bottom of the pan. Add the Cannellini White Kidney Beans (2 can) [drained, rinsed] and stir to incorporate. Pour the Vegetable Broth (1 1/2 cup) over the bean mixture and arrange Fresh Thyme (4 N/A) on top.

Season the vegetables with Sea Salt (1 teaspoon) and pour in the Dry Red Wine (1/2 cup), scraping up any brown bits that may have formed on the bottom of the pan. Add the Cannellini White Kidney Beans (2 can) and stir to incorporate. Pour the Vegetable Broth (1 1/2 cup) over the bean mixture and arrange Fresh Thyme (4) on top.

Bring to a simmer and cook, uncovered, over medium heat until the beans are soft and the liquid is mostly absorbed, 10 minutes. With the back of your spoon or a potato masher, smash a quarter of the beans to thicken the sauce.

Preheat the broiler. Sprinkle the cassoulet with the {@0:} and broil until the top is golden brown.

Preheat the broiler. Sprinkle the cassoulet with the Gluten Free Panko Breadcrumbs (1/3 cup) and broil until the top is golden brown.

Serve warm alongside crusty bread or cauliflower mash. Enjoy!

Vegetarian Cassoulet with Mushrooms and Chard

5.0

45MINS

$4.01

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions