Cassoulet

Cassoulet (V) (VE)


  • 1h 10m

  • Serves 4

    Easy

Ingredients

  • Drizzle of olive oil

  • 1 onion, diced

  • 2 celery sticks, diced

  • 1 carrot, peeled and diced

  • 1 leek, trimmed and sliced

  • 3 garlic cloves, crushed

  • 3 tbsp tomato purée

  • 1 tbsp balsamic vinegar

  • 400g tin chopped tomatoes

  • 100g cherry tomatoes, halved

  • 400ml vegetable stock

  • 1 bay leaf

  • 1 sprig thyme

  • Salt and pepper

  • 1 tin cannellini beans (drained weight 240g)

  • 1 tin butterbeans (drained weight 240g)

  • 2 large handfuls basil, roughly chopped

  • 1h 10m

  • Serves 4

    Easy

  • Ingredients

    • Drizzle of olive oil

    • 1 onion, diced

    • 2 celery sticks, diced

    • 1 carrot, peeled and diced

    • 1 leek, trimmed and sliced

    • 3 garlic cloves, crushed

    • 3 tbsp tomato purée

    • 1 tbsp balsamic vinegar

    • 400g tin chopped tomatoes

    • 100g cherry tomatoes, halved

    • 400ml vegetable stock

    • 1 bay leaf

    • 1 sprig thyme

    • Salt and pepper

    • 1 tin cannellini beans (drained weight 240g)

    • 1 tin butterbeans (drained weight 240g)

    • 2 large handfuls basil, roughly chopped

  • Directions

    Drizzle a little olive oil in a large saucepan. Add the diced onion, celery, carrot and leek. Sauté for 5 minutes.

    Add the garlic and cook for 1 minute.

    Add the tomato purée and balsamic vinegar and cook for 1 minute.

    Add the chopped tinned tomatoes, cherry tomatoes, vegetable stock, bay leaf and thyme. Season well and stir to combine.

    Bring to the boil then reduce to a simmer for 20 minutes.

    After 20 minutes, remove the bay leaf and sprig of thyme. Add the cannellini and butter beans, stir to combine and simmer for a further 5 minutes.

    Season to taste. Add chopped basil and stir.

    Suitable for vegans and vegetarians.