Cassoulet
with Italian sausage / zucchini / white beans
This hearty French-inspired dish of sausage, white beans, and veggies is the perfect way to warm-up your weeknight. Topped with buttery panko breadcrumbs and served with a toasted baguette, this dinner is sure to please everyone!
Smarts: We start the cassoulet on the stove-top and finish in the oven, so be sure to use a Dutch oven or skillet that's oven proof.
Smarts: We start the cassoulet on the stove-top and finish in the oven, so be sure to use a Dutch oven or skillet that's oven proof.
Tags
Ingredients
Cassoulet:
- Carrots - 8 oz, diced
- Celery - 2 ribs, diced
- Zucchini - 12 oz, diced
- Garlic - 2 cloves, chopped
- Beans, cannellini (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, olive - 1 Tbsp
- Italian sausage, loose and raw - 8 oz
- Tomato paste - 3 Tbsp
- Stock, any type - 1 cup
- Bay leaves - 2
- Butter - 1 Tbsp
- Panko breadcrumbs - 3/4 cups
- Thyme, dried - 1 tsp
- Baguette, small - for serving
Nutrition Facts
Amount Per Serving
Calories
678
Just a moment...
% Daily Value
Total Fat
26g
40%
Just a moment...
Saturated Fat
9g
44%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
47mg
16%
Just a moment...
Sodium
1104mg
46%
Just a moment...
Total Carbohydrate
83g
28%
Just a moment...
Dietary Fiber
11g
44%
Just a moment...
Sugars
10g
Just a moment...
Protein
29g
Just a moment...
Prep
- Carrots / Celery / Zucchini / Garlic - Prep as directed. Combine carrots and celery in one container. Combine zucchini and garlic in a separate container. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
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Make
- Heat oven to 400F / 204C.
- While oven is heating, heat a Dutch oven or large skillet with olive oil over medium heat. Add sausage and cook, breaking apart, until cooked through, 4 to 6 minutes.
- Set cooked sausage aside and return pan to heat. (Note: if there is more than ~1 Tbsp / 15 ml of oil in the pan for 4 servings, drain off excess; adjust amount if customizing).
- Increase heat to medium-high. Add carrots and celery to heated pan. Saute until soft and starting to caramelize in some places, 5 to 7 minutes.
- Stir in tomato paste, zucchini, garlic, Italian sausage, and stock. Add bay leaves and bring to a simmer.
- While cassoulet is coming to a simmer, melt butter. Combine with panko and dried thyme.
- Stir beans into cassoulet and sprinkle panko over top.
- Transfer cassoulet to heated oven and bake, uncovered, until panko topping is golden brown, ~15 minutes.
- Toast baguette during the last few minutes of cooking.
- Spoon cassoulet into shallow bowls and serve with baguette on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
678
Just a moment...
% Daily Value
Total Fat
26g
40%
Just a moment...
Saturated Fat
9g
44%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
47mg
16%
Just a moment...
Sodium
1104mg
46%
Just a moment...
Total Carbohydrate
83g
28%
Just a moment...
Dietary Fiber
11g
44%
Just a moment...
Sugars
10g
Just a moment...
Protein
29g
Just a moment...
Reviews
Ratings
55 reviews
This was so tasty. I used all the ingredients as listed (beef broth), plus I added dashes of celery salt after each addition into the pan. Got rid of my old Dutch oven recently, so I just transferred everything into a round bakeware dish for the oven before adding the beans and panko mixture.
0 HelpfulI've made both the veggie and regular (with chicken sausage) version of this and both were delicious.
0 Helpful