Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Cassoulet Vert

Name: Cassoulet Vert
Prep time: 540 min
Cook time: 30 min
Total time: 570 min
Yield: 4
Cuisine: french
Ingredients: 3 x 14-ounce cans White Beans ( 4 ½ cups cooked), drained (or scroll down for Instant Pot Dry beans); 2 tablespoons olive oil; 1 onion, diced; 4 garlic cloves, rough chopped; 1 cup veggie broth or chicken stock; 1 teaspoon salt; pepper to taste; 1 teaspoon dried herbs de Provence (or sub dried thyme or rosemary); 2 cups lacinato kale, packed (about 1 small bunch, stems removed); ½ bunch Italian parsley or basil (about 1 cup packed, thins stems ok) or a combo of both; 2 cloves garlic; zest and juice from one medium lemon; ¼ cup nuts (optional) -like toasted sliced almonds, cashews, toasted pinenuts, smoked almonds are nice too (or leave them out); ¼ cup olive oil; ¼ cup water (or more, just to get this into a thick “paste”); 1-2 slices bread, torn into little pieces; 2-3 tablespoons olive oil; 1-2 garlic cloves, smashed; pinch salt; 1 pound dry white beans ( soaked 8-24 hours- see notes); 1 onion diced; 4 cups veggie or chicken stock; 1 cup water; 2 teaspoons salt; 1/2 teaspoon pepper; 2 bay leaves; 2 teaspoon herbs de Provence ( or sub dried thyme or rosemary)

NUTRITION · PER SERVING570M COOK

CAL 53%·PRO 100%

CARBS 150G57% OF CAL

22G FIBER0G ADDED0G INTRINSIC118G OTHER9G TOTAL SUGAR

FAT 32G27% OF CAL

5G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A modern white bean stew enriched with lemony kale pesto, beans, herbs, and bread. This French-inspired vegetarian cassoulet is hearty, fast when made in an Instant Pot, and full of flavor.

mainfrenchsoupdairy freevegan

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

3 x 14-ounce cans White Beans ( 4 ½ cups cooked), drained (or scroll down for Instant Pot Dry beans)
2 tablespoons olive oil
1 onion, diced
4 garlic cloves, rough chopped
1 cup veggie broth or chicken stock
1 teaspoon salt
pepper to taste
1 teaspoon dried herbs de Provence (or sub dried thyme or rosemary)
2 cups lacinato kale, packed (about 1 small bunch, stems removed)
½ bunch Italian parsley or basil (about 1 cup packed, thins stems ok) or a combo of both
2 cloves garlic
zest and juice from one medium lemon
¼ cup nuts (optional) -like toasted sliced almonds, cashews, toasted pinenuts, smoked almonds are nice too (or leave them out)
¼ cup olive oil
¼ cup water (or more, just to get this into a thick “paste”)
1-2 slices bread, torn into little pieces
2-3 tablespoons olive oil
1-2 garlic cloves, smashed
pinch salt
1 pound dry white beans ( soaked 8-24 hours- see notes)
1 onion diced
4 cups veggie or chicken stock
1 cup water
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
2 teaspoon herbs de Provence ( or sub dried thyme or rosemary)

At a glance

PER SERVING · TIME 570M

CAL 53%·PRO 100%

CARBS 150G57% OF CAL

22G FIBER0G ADDED0G INTRINSIC118G OTHER9G TOTAL SUGAR

FAT 32G27% OF CAL

5G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 9h
Cook: 30m
Sodium: 3755mg
Total sugar: 9g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 3344mg
Calcium: 561mg
Iron: 16mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 540M
SODIUM: 3755MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Cassoulet Vert

Nutrition & ingredients

Ingredients

At a glance