Kristi Whitley

Cassoulet by Happy Herbivore

Healthy Living

Cassoulet | serves 3 [France]
From Happy Herbivore

8 oz low sodium vegetable broth
1 onion, diced
4 garlic cloves, minced
2 carrots, skinned and chopped
2 celery stalks, chopped
2 tbsp fresh thyme, divided
2 tbsp fresh parsley, divided
1 tomato, diced
2 tbsp tomato paste
15 oz white beans (any kind) - undrained!
thyme twigs, for garnish

Line a large pot with a thin layer of vegetable broth and saute onion and garlic over high heat until onions start to become translucent, about 2 minutes.

Add carrots, celery and remaining broth and bring to a boil. Once boiling reduce to medium, cover and keep cooking until carrots are softer but still firm, about 5 minutes.

Add 1 tbsp thyme, 1 tbsp parsley, diced tomato and tomato paste, stirring to combine.

Continue to cook until carrots are fork tender and soft, but not mushy or not falling apart, about 4 more minutes.

Stir in beans (with liquid) until well combined and add remaining thyme and parsley.

Reduce heat to low and cook for another minute or two, just to warm the beans up a bit.

Stir and taste, adding salt and black pepper if desired.

Ladle into a bowl and garnish with a thyme sprig. 

Per serving: 222 Calories, 1g Fat, 43.4g

Carbohydrates, 10.7g Fiber, 6.3g Sugars, 12.7g Protein