Cassoulet is a Fench casserole which can be translated to White Bean Stew. There are as many recipes for Cassoulet as there are cooks. This dish always contains white beans and usually meat, maybe bacon, ham bone, duck confit or sausage and is simmered, so it makes a great meal for a cold night.
But today I was going to make Roast Chicken with Apple Cider Gravy and after looking in my pantry and fridge was inspired to make a Veggie Cassoulet to go with it.
Cassoulet with Vegetables
- 2 tbsp olive oil
- 2-3 cloves garlic, minced
- 1/2 medium onion, diced
- 1 carrot, diced
- 2 celery ribs, diced
- 1 cup zucchini, diced
- 6 medium ripe tomatoes, chopped
- 1-19 oz. can white kidney beans or cannellini beans drained and rinsed
- 2 bay leaves
- 1 tbsp fresh rosemary or 1 tsp dried
- 1/4 cup chopped fresh parsley
- 2 cups vegetable or chicken stock
- 1-2 tsp liquid smoke (optional)
Heat oil in a large saute pan over medium-high heat, add onions, garlic, carrot and celery, season with a little salt. Cook until softend about 5 minutes. Add zucchini, tomatoes, bay leaves, rosemary and 1 cup of stock. Simmer for 15-20 minutes. Add cannellini beans, the liquid smoke and more stock if necessary, simmer for another 10 minutes, until beans and all vegetables are nice and tender. Add parsley, salt and pepper to taste. This is a nice, hearty, good for you side dish. And my kids loved it! Serve the cassoulet with roast chicken, lamb or sausage.
