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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, peeled and sliced into rounds
  2. 1 celery stalk, thinly sliced
  3. 1 onion, peeled and diced
  4. 2 garlic cloves, peeled and minced
  5. 13.4 oz cannellini beans, drained and rinsed
  6. 1 Not-Chick'n™ Bouillon Cube
  7. 3 tbsp vegan parmesan
  8. 8 oz cremini mushrooms, halved
  9. 1 tsp smoked paprika
  10. ¼ oz fresh tarragon, leaves picked from the stems
  11. 1 lemon, one half juiced, one 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 (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
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: If you’re cooking the 4-serving meal, use a large pot for this step.

2
Bake the cassoulet

Add cannellini beans, bouillon cube, and ½ 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-serving meal: use 1 cup water)

3
Cook the mushrooms

Return the saucepan to medium-high heat with 2 tbsp olive oil. Add cremini 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

Add tarragon leaves, just 2 tsp lemon juice, arugula, and a pinch of salt and pepper to a large bowl, and toss. Drizzle basil pesto over the white bean cassoulet. Serve the 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)

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