Vegetarian Cassoulet

Name: Vegetarian Cassoulet
Yield: Serves 4; 1 1/2 cups per serving
Ingredients: 2 teaspoons olive oil and 2 teaspoons olive oil, divided use; 2 large carrots, chopped; 2 medium ribs of celery, chopped; 1 large onion, chopped; 2 medium garlic cloves, minced; 2 15.5-ounce cans no-salt-added cannellini beans, rinsed and drained, divided use; 1 14.5-ounce can no-salt-added diced tomatoes, undrained; 1 cup Vegetable Broth (page 53) or commercial low-sodium vegetable broth; 3/4 teaspoon dried thyme, crumbled; 1/4 teaspoon pepper; 1/4 teaspoon salt; 3/4 cup fresh whole-wheat bread crumbs (from lowest-sodium-available bread); 2 tablespoons snipped fresh parsley; 1 tablespoon fresh lemon juice

January 26, 2012

Cassoulet is a stew typically made with beans and several kinds of meat, including sausage. In this version, however, extra vegetables stand in for the meat. The thick, herb-infused broth adds flavor, and fresh, crisp bread crumbs provide a little crunch in every bite.

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