Skip to main content
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 Chef's Choice High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
460
FAT
18g
CARBOHYDRATES
58g
PROTEIN
17g


Get Recipes Delivered

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. For full ingredient list, see Nutrition.
Allergens: tree nut (pinenut)
Tools: 8x8 baking dish, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
460
FAT
18g
CARBOHYDRATES
58g
PROTEIN
17g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the aromatics

Preheat the oven to 400°F. Heat 1 tbsp olive oil in a 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: Use a large saucepan for the 4-serving meal.

2
Bake the cassoulet

Add cannellini beans, vegetable broth concentrate, ¼ tsp salt, and ½ cup water and stir to combine. Transfer mixture to an 8x8 baking dish and top with parmesan. Bake white bean cassoulet until lightly browned, 18 to 24 minutes. (4-serving meal: use 1 cup water).

3
Cook the mushrooms

Return the same saucepan to medium-high heat with 2 tbsp olive oil. Add mushrooms and cook until well browned, 6 to 8 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

Add tarragon leaves, just 2 tsp lemon juice, arugula, and a pinch of salt and pepper to a large bowl and toss herb salad to combine. Drizzle pesto over white bean cassoulet. Serve cassoulet family-style with smoky cremini mushrooms, herb salad, and lemon wedges on the side. Bon appétit! (4-serving meal: use 4 tsp lemon juice).

SIMILAR RECIPES