Veggie Cassoulet

Name: Veggie Cassoulet
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 2 whole zucchini; 2 stalks celery; 1 whole onion; ¼ teaspoon salt; ¼ teaspoon black pepper; 4 cloves garlic; 1 can diced tomatoes; 3 cups cannellini beans; 4 sprigs fresh thyme; 2 leaves bay leaves; 4 slices whole-wheat toast

A vegetarian twist on the classic French cassoulet, featuring tender vegetables and cannellini beans baked with aromatic herbs. This hearty dish is served with crusty whole-wheat toast for a complete meal.

4 servings

40 min

Published October 4, 2025

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Ingredients

•2 tablespoons olive oil
•2 whole zucchini
•2 stalks celery
•1 whole onion
•¼ teaspoon salt
•¼ teaspoon black pepper
•4 cloves garlic
•1 can diced tomatoes
•3 cups cannellini beans
•4 sprigs fresh thyme
•2 leaves bay leaves
•4 slices whole-wheat toast

Cooking Instructions

1.
Heat oven to 400°F. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.
40 min