Description
Cassoulet Vert is a fresh and hearty plant-based twist on the classic French dish, featuring creamy white beans, green vegetables, and aromatic herbs baked to perfection with a crispy topping.
Ingredients
Scale
- 2 cups cooked white beans (cannellini or great northern)
- 2 tablespoons olive oil
- 2 leeks, sliced
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1 bunch asparagus, cut into pieces
- 2 cups vegetable broth
- 1/2 cup fresh herbs (parsley, thyme, basil)
- 1 teaspoon lemon zest
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a large skillet over medium heat and sauté leeks until soft and slightly golden.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in zucchini, green beans, and asparagus, cooking for 5–7 minutes until slightly tender.
- Add white beans and vegetable broth, then simmer for 5 minutes to combine flavors.
- Season with salt, pepper, and fresh herbs, adjusting to taste.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with breadcrumbs and optional Parmesan cheese.
- Bake for 20–25 minutes until golden and bubbling.
- Remove from oven, sprinkle with lemon zest and extra herbs, then serve warm.
Notes
- Use canned beans for convenience, but rinse and drain them היט היט for best flavor.
- Do not overcook vegetables before baking to maintain texture.
- For a vegan version, omit Parmesan or use plant-based cheese.
- Add chili flakes or smoked paprika for extra depth.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 5 mg