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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 489.5
  • Total Fat: 9.0 g
  • Cholesterol: 15.6 mg
  • Sodium: 546.0 mg
  • Total Carbs: 82.4 g
  • Dietary Fiber: 18.5 g
  • Protein: 26.3 g

View full nutritional breakdown of CASSOULET WITH LOTS OF VEGETABLES calories by ingredient
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CASSOULET WITH LOTS OF VEGETABLES

Submitted by: PINKY_120

Introduction

Cassoulet is typically meat-heavy with some vegetables. This version is vegetable-heavy with some meat. I also made a vegetarian version by replacing the meat with some imitation-meat.

Check my blog for more vegetarian recipes: http://vegetarianswife.blogspo
t.com
Cassoulet is typically meat-heavy with some vegetables. This version is vegetable-heavy with some meat. I also made a vegetarian version by replacing the meat with some imitation-meat.

Check my blog for more vegetarian recipes: http://vegetarianswife.blogspo
t.com

Number of Servings: 4

Ingredients

    2 tablespoons olive oil
    1 pound Italian sausage, bone-in pork chops, duck breasts, or chicken legs, or 1 pound of a combination of meats
    1 tablespoon garlic, chopped
    2 leeks or onions, washed and sliced
    2 carrots, peeled and cut into 1-inch lengths
    3 celery stalks, cut into 1/2-inch pieces
    2 medium zucchinis, cut into 1/2-inch pieces
    Salt and freshly ground black pepper
    4 cups canned tomatoes (and juice), chopped
    1/4 cup fresh parsley leaves, chopped
    1 tablespoon fresh thyme leaves, chopped
    2 bay leaves
    4 cups canned white beans, drained and liquid reserved in case needed
    2 cups chicken or vegetable stock
    1/4 teaspoon cayenne pepper, or to taste


Directions

Serves four.

Heat oil in a large saucepan over medium-high heat. Add meat and cook, turning until browned on all sides, about 10 minutes. Remove from pan and drain off all but two tablespoons of fat. Turn heat to medium, add garlic, leeks or onions, carrots, celery, and zucchini; season with salt and pepper. Cook five minutes, or until softened. Add tomatoes and juice, meat, and herbs. Bring to a boil. Add beans and boil again, stirring occasionally; reduce heat so mixture bubbles gently. Cook for 20 minutes, adding stock or bean liquid when mixture gets thick. Fish out meat; remove bones and skin and chop into chunks. Return to pot and add cayenne. Warm through.



Number of Servings: 4

Recipe submitted by SparkPeople user PINKY_120.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This is the recipes from Mark Bittman's Food Matters book. Very good. - 2/22/10

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  • CRAZYHIPPYCHICK is right -- this is Mark Bittman's recipe. http://content.markbittman.com/recipes/cas
    soulet-with-lots-of-vegetables - 10/31/11

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  • Delicious! But...this makes WAY more than 4 servings. My Dutch oven was full to the brim and I didn't even add the last can of beans b/c there was just no room! - 2/5/11

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  • This is AWESOME. I substituted cabbage for the zucchini. The thyme is so nice in this. - 12/29/10

    Was this review helpful?   yes  No