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!
Total Time
45min
5.0
8 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
2
Tbsp
Olive Oil
•
2
Medium
Leeks
•
2
stalks
Celery
•
2
Carrots
, peeled, diced
•
2
cloves
Large
Garlic
, minced
•
3
cups
Baby Bella Mushrooms
, quartered
•
1
bunch
Chard
, thinly sliced
•
1
tsp
Sea Salt
•
1/2
cup
Dry Red Wine
•
2
cans
(15 oz)
Cannellini White Kidney Beans
, drained, rinsed
•
1 1/2
cups
Vegetable Broth
•
4
Fresh Thyme
•
1/3
cup
Gluten Free Panko Breadcrumbs
Cooking Instructions
1.
In a large cast-iron or oven-proof skillet (a shallow Dutch oven will also work), heat the Olive Oil (2 Tbsp). Sauté the Leeks (2), Celery (2 stalks), and Carrots (2) over medium-high heat until soft and beginning to brown, about 10 minutes.
2.
Add the Garlic (2 cloves) and Baby Bella Mushrooms (3 cups). Continue cooking until the mushrooms have released their moisture and browned, about 5 minutes.
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