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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 GF 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

Ingredients

Servings:
4
Metric
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, gluten-free - 3/4 cups
  • Thyme, dried - 1 tsp
  • Baguette, small and gluten-free (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (73)
Gluten-free (10)
Paleo (4)
Vegetarian (17)

54 reviews

SO delicious! Will definitely make again!

By: Julia
Posted: Jun 16, 2019
Diet: Original
0 Helpful

Yummy and easy.

By: Christina
Posted: Jun 04, 2019
Diet: Original
0 Helpful

Delicious and easy to make one pot meal.

By: Yana
Posted: Apr 21, 2019
Diet: Original
0 Helpful

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.

By: Christina
Posted: Feb 07, 2019
Diet: Original
0 Helpful

I've made both the veggie and regular (with chicken sausage) version of this and both were delicious.

By: Amanda
Posted: Jan 14, 2019
Diet: Original
0 Helpful

Don’t forget to add some salt! This was quite tasty and paired well with the baguette. I love how healthy and comforting it is!

By: Lynn
Posted: Nov 04, 2018
Diet: Original
0 Helpful