White Bean Cassoulet
with Smoky Cremini Mushrooms & Basil Pesto
INGREDIENTS
- 2 carrots, peeled and sliced into rounds
- 1 celery stalk, thinly sliced
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 13.4 oz cannellini beans, drained and rinsed
- 2 tsp vegetable broth concentrate
- 2 tbsp vegan parmesan
- 8 oz cremini mushrooms, halved
- 1 tsp smoked paprika
- 0.25 oz tarragon, leaves picked from the stems
- 1 lemon, half juiced, half cut into wedges
- 2 oz baby arugula
- 2 tbsp vegan basil pesto
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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.
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).
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).
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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