Zucchini and White Bean Cassoulet


Is it a soup? Is it a stew? Who knows! A bit of both never hurt anybody.

The best part about this cassoulet is that you can make it as thick or as brothy as you like. See how you feel about the weather, your health, or the ingredients you have on hand and be guided by that.

Long simmering will always give you better flavour, but then again so does fresh herbs! Pick one and go to town.

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Zucchini and White Bean Cassoulet
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Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. In a large dutch oven or deep saucepan, fry the leek, onion and celery in the olive oil until soft.
  2. Add the garlic and saute 2 minutes, until fragrant.
  3. Add the stock and beans, bay leaf and parsley stalks tied together and simmer over low heat about 10 minutes.
  4. Add the zucchini and a little salt and pepper.
  5. Simmer until the zucchini is soft and the beans are heated through. Here is where you can play with the thickness of your cassoulet, depending on what you prefer.
  6. Add half the parsley and the juice of the lemon. Check for seasoning. Remove the bay leaf and the parsley stalks.
  7. Ladle the cassoulet into bowls and sprinkle with the rest of the chopped fresh parsley. Serve with a good bread and a smile!

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