Vegan Cassoulet

A hearty bean soup really hits the spot after a cold winter day — whether you’re braving the elements on the slopes or merely having to deal with the snow while running errands. This vegan cassoulet is not only belly-warming, it is also quick and easy to make.
A hearty bean soup really hits the spot after a cold winter day — whether you’re braving the elements on the slopes or merely having to deal with the snow while running errands. This vegan cassoulet is not only belly-warming, it is also quick and easy to make.

Vegan Cassoulet

Serves 6

Ingredients:

    t

  • 1/4 cup olive oil plus more for drizzling
  • t

  • 3 leeks, cleaned, white and pale green parts chopped
  • t

  • 3 stalks celery, diced
  • t

  • 3 large carrots, diced
  • t

  • 4 garlic cloves, minced
  • t

  • 2 tablespoons fresh thyme
  • t

  • 2 tablespoons minced fresh parsley
  • t

  • 1 bay leaf
  • t

  • Generous pinch ground cloves
  • t

  • 4 (15-ounce) cans cannellini or Great Northern beans,  rinsed, drained
  • t

  • 1 quart water
  • t

  • Salt and fresh ground black pepper to taste

Directions:

    t

  1. Heat oil in a large pot over medium heat. Add leeks, celery, carrots, and garlic. Cook, stirring often, until vegetables are softened.
  2. t

  3. Add thyme, parsley, bay, cloves, beans, and water, stirring to combine.
  4. t

  5. Bring a low boil then reduce heat to low. Simmer for 15 minutes.
  6. t

  7. Season with salt and pepper. Remove bay leaf.
  8. t

  9. Serve hot drizzled with more olive oil, if desired.

More tasty vegan soup recipes!

Comments

Comments are closed.