White Bean & Vegetable Cassoulet

Ingredients

• 3 cans (15 oz each) white beans, drained
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp dried thyme
• 2 bay leaves
• fresh parsley

Method

1. 1

   Heat olive oil in a large pot over medium heat, sauté onion, carrots, and celery 6-7 minutes until softened.

2. 2

   Add garlic, cooking 1 minute, then add white beans, diced tomatoes, broth, thyme, and bay leaves.

3. 3

   Bring to a simmer, cover, and cook 20 minutes.

4. 4

   Remove the lid and simmer uncovered for the last 20 minutes — cooking it uncovered at the end like this lets the liquid reduce down into a thick, clinging sauce, instead of staying thin and soupy the way a fully covered simmer would leave it.

5. 5

   Remove bay leaves, garnish with parsley before serving.