Description
A simplified, rustic cassoulet featuring sausage and white beans, inspired by French cuisine. This easy version brings comforting flavors to your table without the traditional long cooking time.
Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Break up the meat with a spoon. Drain off excess fat.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 7-10 minutes.
- Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute more until fragrant.
- Pour in the diced tomatoes (with their juice) and chicken broth. Add the rinsed cannellini beans and the bay leaf.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for at least 30 minutes, or until flavors have melded and the stew has thickened slightly.
- Remove the bay leaf. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, you can use a combination of Italian sausage (sweet and hot).
- If you prefer a thicker stew, you can mash some of the beans against the side of the pot before serving.
- This cassoulet can be made ahead of time and reheats well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg