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

White Bean Cassoulet

with Smoky Cremini Mushrooms & Basil Pesto

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
430
FAT
14g
CARBOHYDRATES
60g
PROTEIN
18g

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INGREDIENTS

  1. 2 carrots
  2. 1 celery stalk
  3. 1 onion
  4. 2 garlic cloves
  5. 8 oz cremini mushrooms
  6. 13.4 oz cannellini beans
  7. ¼ oz fresh tarragon
  8. 1 Not-Chick'n™ Bouillon Cube
  9. 3 tbsp vegan parmesan
  10. 1 tsp smoked paprika
  11. 1 lemon
  12. 2 oz arugula
  13. 2 tbsp vegan basil pesto
  14. 3 tbsp (6 tbsp) olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
Allergens: tree nut (pine nut)
Tools: 8x8 baking dish, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
430
FAT
14g
CARBOHYDRATES
60g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 400°F. Peel carrots and slice into rounds. Thinly slice the celery. Peel and dice the onion(s). Peel and mince the garlic. Halve the cremini mushrooms. Drain and rinse the cannellini beans. Pick the tarragon leaves from the stems. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

2
Cook the aromatics

Heat 1 tbsp (2 tbsp) olive oil in a medium saucepan over medium-high heat. Add sliced carrot, sliced celery, diced onion, minced garlic, and a pinch of salt and pepper. Cook vegetables until softened, 3 to 4 minutes. TIP: If you’re cooking the 4 person meal, use a large pot for this step.

3
Finish the cassoulet

Add the cannellini beans, bouillon cube(s), and ½ cup (1 cup) water to the saucepan and stir until bouillon cube dissolves, 1 to 2 minutes. Transfer mixture to a baking dish and top with parmesan. Bake the white bean cassoulet until lightly browned, 18 to 24 minutes.

4
Cook the mushrooms

Return saucepan to medium-high heat with 2 tbsp (4 tbsp) olive oil. Add halved mushrooms and cook until well browned, 4 to 5 minutes. Add paprika and ¼ tsp (½ tsp) salt, toss, and remove from heat.

5
Serve

Halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Add tarragon leaves, just 2 tsp (4 tsp) lemon juice, arugula, and a pinch of salt and pepper to a large bowl, and toss. Drizzle the white bean cassoulet with basil pesto and serve family style, with smoky cremini mushrooms and herb salad on the side. Bon appétit!

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