Vegetarian Cassoulet

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 2 leeks
  • 4 carrots
  • 3 celery ribs
  • 4 garlic cloves
  • 1/4 cup olive oil
  • 4 thyme sprigs (don't use dried thyme)
  • 2 parsley sprigs
  • 1 bay leaf
  • 1/8 tsp ground cloves
  • 2 (19oz) cans of cannellini or Great Northern beans rinsed and drained
  • wine and vegetable stock
  • dark greens like kale, broccoli, or brussels sprout greens


  • Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
  • Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, dark greens and 1/2 teaspoon each of salt and pepper in a large dutch oven over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
  • Stir in beans and some liquid (wine and/or stock), and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 15 minutes

Published on February 17, 2020