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Cassoulet
with Italian sausage / zucchini / white beans

Active: 30 min Total: 45 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cassoulet:
  • Carrots - 8 oz, diced
  • Celery - 2 stalks, 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

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Prep

  1. 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)
  2. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C.
  2. 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.
  3. 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).
  4. 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.
  5. Stir in tomato paste, zucchini, garlic, Italian sausage, and stock. Add bay leaves and bring to a simmer.
  6. While cassoulet is coming to a simmer, melt butter. Combine with panko and dried thyme.
  7. Stir beans into cassoulet and sprinkle panko over top.
  8. Transfer cassoulet to heated oven and bake, uncovered, until panko topping is golden brown, ~15 minutes.
  9. Toast baguette during the last few minutes of cooking.
  10. Spoon cassoulet into shallow bowls and serve with baguette on the side. Enjoy!

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Reviews

Ratings

Original (94)
Gluten-free (13)
Paleo (5)
Vegetarian (19)

Most Helpful

Very easy to throw together and really tasty. I used spicy Italian sausage and would definitely recommend that.

By: Barbie
Posted: Oct 19, 2018
Diet: Original
1 Helpful

67 reviews

We added homemade sourdough instead of the baguette. Really simple and filling. A solid winter meal.

By: Aileen
Posted: Mar 16, 2022
Diet: Gluten-free
0 Helpful

We liked the sausage and vegetable combo. Prep makes quick work. Used farro instead of beans as I inadvertently used the beans in something else. Delicious!

By: Nancy
Posted: Feb 20, 2022
Diet: Original
0 Helpful

Adding to favorites, this was so good.

By: Jackie
Posted: Feb 04, 2022
Diet: Original
0 Helpful

Yummy. No complaints

By: Kaitlyn
Posted: Feb 03, 2022
Diet: Original
0 Helpful

Really good. I didn't have high expectations but was pleasantly pleased. Made both meat and veggie options. My hubby said it could use more meat. We thought it might be good with naan instead of the baguette. I added some salt as I cooked based on reviews. 4 year old ate sausage, beans, and the bread. Will make again for sure!!

By: Ila
Posted: Jan 31, 2022
Diet: Original
0 Helpful

This was great. I made it with turkey sausage. I needed a little more stock, and next time I’ll add a smidge more butter to panko.

By: Carissa
Posted: Jan 30, 2022
Diet: Original
0 Helpful