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White Bean Cassoulet with Smoky Cremini Mushrooms & Basil Pesto
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2 or 4 Serving Dinner

White Bean Cassoulet

with Smoky Cremini Mushrooms & Basil Pesto

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice High Fiber Bone Health
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
460
FAT
18g
CARBOHYDRATES
58g
PROTEIN
17g

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INGREDIENTS

  1. 2 carrots, peeled and sliced into rounds
  2. 1 celery stalk, thinly sliced
  3. 1 yellow onion, peeled and diced
  4. 2 garlic cloves, peeled and minced
  5. 13.4 oz cannellini beans, drained and rinsed
  6. 2 tsp vegetable broth concentrate
  7. 2 tbsp vegan parmesan
  8. 8 oz cremini mushrooms, halved
  9. 1 tsp smoked paprika
  10. 0.25 oz tarragon, leaves picked from the stems
  11. 1 lemon, half juiced, half cut into wedges
  12. 2 oz baby arugula
  13. 2 tbsp vegan basil pesto
  14. 3 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: tree nut (pinenut)
Tools: 8x8 baking dish, Medium saucepan
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
460
FAT
18g
CARBOHYDRATES
58g
PROTEIN
17g

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INSTRUCTIONS

1
Cook the aromatics

Preheat oven to 400°F. Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add carrot, celery, onion, garlic, and a pinch of salt and pepper. Cook vegetables until softened, 3 to 4 minutes. (4-serving meal: use 2 tbsp olive oil). TIP: For the 4-serving meal, use a large saucepan.

2
Bake the cassoulet

Add cannellini beans, broth concentrate, ¼ tsp salt, and ½ cup water to saucepan and stir to combine. Transfer mixture to baking dish and top with parmesan. Bake white bean cassoulet until lightly browned, 18 to 24 minutes. (4-serving meal: use ½ tsp salt, 1 cup water).

3
Cook the mushrooms

Heat 2 tbsp olive oil in same saucepan over medium-high heat. Add mushrooms and cook until well browned, 4 to 5 minutes. Add paprika and ¼ tsp salt, toss, and remove from heat. (4-serving meal: use 4 tbsp olive oil, ½ tsp salt).

4
Make the herb salad and serve

Combine tarragon, just 2 tsp lemon juice, arugula, and a pinch of salt and pepper in large bowl and toss. Drizzle basil pesto over white bean cassoulet and serve family-style with smoky cremini mushrooms, herb salad, and lemon wedges. Bon appetit! (4-serving meal: use 4 tsp lemon juice).

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