1400 700 vegan whitebeancassouletwithsmokycreminimushrooms horizontal

White Bean Cassoulet

with Smoky Cremini Mushrooms & Basil Pesto

dinner

Root Vegetables Nuts Lemon Leafy Greens Fruit Crimini Mushroom Carrot Beans/Legumes Arugula Almonds Dinner Italian Soy-Free Gluten-Free <600 Calories
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
430
FAT
12g
CARBOHYDRATES
60g
PROTEIN
17g

MAIN 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. ½ oz fresh tarragon
  8. 1 Not-Chick'n™ Bouillon Cube
  9. 3 tbsp soy-free vegan parmesan
  10. 1 tsp smoked paprika
  11. 1 lemon
  12. 2 oz 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 (almond)
Nutrition

TOOLS

  • 8x8 baking dish
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 400°F. Peel the carrots and slice into rounds. Thinly slice the celery. Peel and dice the onion. Peel and mince the garlic. Halve the cremini mushrooms. Drain and rinse the cannellini beans. Pick the tarragon leaves from the stems.

2
Cook the aromatics

Heat 1 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.

3
Finish the cassoulet

Add the cannellini beans, bouillon cube and ½ cup water to the saucepan and stir until the bouillon cube dissolves,1 to 2 minutes. Transfer mixture to a baking dish and top with parmesan. Bake cassoulet until bubbly and lightly browned, 15 to 18 minutes.

4
Cook the mushrooms

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

5
Serve

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