White Bean Cassoulet
The longer you cook this cassoulet, the creamier it gets.
INGREDIENTS | SERVES 8
1 pound dried cannellini beans
2 cups boiling water
1 ounce dried porcini mushrooms
2 leeks, sliced
1 teaspoon canola oil
2 parsnips, diced
2 carrots, diced
2 stalks celery, diced
½ teaspoon ground fennel
1 teaspoon crushed rosemary
1 teaspoon dried chervil
⅛ teaspoon cloves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups Roasted Vegetable Stock (page 19)
The night before making the soup, place the beans in a 4-quart slow cooker. Fill with water to 1″ below the top of the insert. Soak overnight.
Drain the beans and return them to the slow cooker. Pour the boiling water over the dried mushrooms in a heat-proof bowl and soak for 15 minutes. Slice only the white and light green parts of the leek into ¼″ rounds. Cut the rounds in half.
Heat the oil in a nonstick skillet. Add the parsnip, carrots, celery, and leeks. Sauté for 1 minute, just until the color of the vegetables brightens. Add to the slow cooker along with the spices. Add the mushrooms, their soaking liquid, and the stock. Stir.
Cook on low for 8–10 hours.
PER SERVING Calories: 220 | Fat: 1.5g | Sodium: 170mg | Carbohydrates: 39g | Fiber: 10g | Protein: 15g
