Vegetarian Cassoulet
I really enjoy most foods but when it comes to beans…well, meh. And despite that, I devour every last spoonful of Vegetarian Cassoulet each time I make it. The complexity of flavors that are layered within are what makes this recipe a real surprise. I know you’ll love it as much as I do!
Jump to RecipeIngredients
Organize all of ingredients – cannellini beans, fennel, onion, hot pepper flakes, thyme, vegetable broth, swiss chard, garlic, olive oil, fresh lemon juice, shredded mozzarella and parmesan
Cooking the Onion and Fennel
In a Dutch oven or large non-stick pot, heat the olive oil over medium. Add fennel, onion and thyme and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
Wilting the Greens
Begin adding handfuls of the swiss chard (approximately 3 batches), cooking and stirring until all leaves wilt.
Adding the Broth and Beans
Next, add the beans and broth and stir to combine. Bring broth to a boil, then turn heat to low and simmer, mashing some of the beans with a large spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
Finishing Touches – Lemon Juice and Cheese
Off the heat, stir in the lemon juice. Season with salt and pepper. Then add the mozzarella and Parmesan and let cheese melt.
Vegetarian Cassoulet
Divide among shallow bowls and serve with toasted gluten free bread for dunking.
Vegetarian Cassoulet
Ingredients
- ¼ cup olive oil
- 1 small fennel bulb trimmed, cored and finely diced
- 1 small yellow onion finely diced
- 2 teaspoons fresh thyme or rosemary minced, I alternate between the two herbs
- 5 garlic cloves minced, grated or pressed with a garlic press
- ¼ teaspoon red-pepper flakes plus more to taste
- 1 large or 2 small bunches swiss chard, kale, or escarole stems removed and thoroughly rinsed and dried, then rough chopped
- 1 15-ounce can cannellini beans drained and rinsed
- 2 cups vegetable broth
- kosher salt and black pepper
- 1 tablespoon lemon juice freshly squeezed
- 3/4 cup shredded mozzarella not the pre-packaged stuff! I used fresh mozzarella
- 3 tablespoons grated Parmesan plus more for serving
Instructions
- In a Dutch oven or large non-stick pot, heat the olive oil over medium. Add fennel, onion and thyme and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the swiss chard (approximately 3 batches), cooking and stirring until all leaves wilt.
- Next, add the beans and broth and stir to combine. Bring broth to a boil, then turn heat to low and simmer, mashing some of the beans with a large spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice. Season with salt and pepper. Then add the mozzarella and Parmesan and let cheese melt.
- Divide among shallow bowls and serve with toasted gluten free bread for dunking.
Notes
My friend Helene shared this with me. It’s from NYT Cooking and slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. Gingery Broth with Wilted Greens, Cheesy, Crunchy Squash Gratin, and Baked Risotto with Kale, Spinach and Peas.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This recipe is surprisingly delicious! It is so savory. I over did it with the cheese (adding more than the recipe called for – my mistake), which I will not do next time I make this. Will definitely be making this again.