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RECIPE
13 INGREDIENTS 7 STEPS 45min

Vegetarian Cassoulet with Mushrooms and Chard

5.0
7 Ratings
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!
Vegetarian Cassoulet with Mushrooms and Chard Recipe | SideChef
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!
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
45min
Total Time
$5.39
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
Medium Leeks
halved and thinly sliced
2 stalks
about 1 cup
2
Carrots , peeled, diced
about 1 cup
2 cloves
Large Garlic , minced
8 oz
Baby Bella Mushrooms , quartered
1 bunch
Chard , thinly sliced
1/2 cup
Dry Red Wine
2 cans
(15 oz)
Cannellini White Kidney Beans , drained, rinsed
1 1/2 cups
Vegetable Broth
1/3 cup
Gluten Free Panko Breadcrumbs
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
474
FAT
8.5 g
PROTEIN
20.1 g
CARBS
74.2 g

Cooking Instructions

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Step 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.
Step 2
Add the Garlic (2 cloves) and Baby Bella Mushrooms (8 oz) . Continue cooking until the mushrooms have released their moisture and browned, about 5 minutes.
Step 3
Fold in the Chard (1 bunch) and sauté until wilted, about 2 minutes.
Step 4
Season the vegetables with Sea Salt (1 tsp) 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 cans) and stir to incorporate. Pour the Vegetable Broth (1 1/2 cups) over the bean mixture and arrange Fresh Thyme (4) on top.
Step 5
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.
Step 6
Preheat the broiler. Sprinkle the cassoulet with the Gluten Free Panko Breadcrumbs (1/3 cup) and broil until the top is golden brown.
Step 7
Serve warm alongside crusty bread or cauliflower mash. Enjoy!

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Nutrition Per Serving
Calories
474
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
74.2 g
27%
Fiber
19.0 g
68%
Sugars
5.2 g
--
Protein
20.1 g
40%
Sodium
1258.5 mg
55%
Vitamin D
--
--
Calcium
193.7 mg
15%
Iron
9.1 mg
51%
Potassium
750.4 mg
16%
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