15 90 810
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 6
Health Highlights


3 medium leek(s) Leek (white and pale green parts only)
4 medium Carrots (halved lengthwise and cut into 1-inch-wide pieces)
3 medium stalk(s) Celery (cut into 1-inch-wide pieces)
4 clove(s) Garlic (chopped)
1/4 cup Extra virgin olive oil
4 sprig Thyme, fresh
2 sprig Parsley, fresh
1/2 leaf Bay leaf
1 dash Ground cloves
3 can (19oz) Cannellini beans, canned (rinsed and drained)
4 cup Water, filtered (1 quart)
4 cup Bread crumbs, plain
1/3 cup Extra virgin olive oil
1 tbsp Garlic (chopped)
1/4 cup Parsley, fresh (chopped)


  1. Make cassoulet:
    1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
    2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
  2. Make garlic crumbs while cassoulet simmers:
    1. Preheat oven to 350°F with rack in middle.
    2. Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
    3. Cool crumbs in pan, then return to bowl and stir in parsley.
  3. Finish cassoulet:
    1. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Nutrition Facts

Per Portion

Calories 810
Calories from fat 235
Calories from saturated fat 36
Total Fat 26.1 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 16.2 g
Cholesterol 0
Sodium 607 mg
Potassium 1693 mg
Total Carbohydrate 122 g
Dietary Fiber 19.4 g
Sugars 8.5 g
Protein 31 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 1.4
Vegetables 4.1

Energy sources