Cassoulet with Lots of Vegetables
We like this cassoulet and I would be happy to make this again. It was filled with veggies, which we love and the combination was one, both hubby and I enjoy. I pretty much followed the recipe but I turned it, into a soup by adding some organic vegetable broth and water. It was rich and delicious.
Cassoulet with Lots of Vegetables (adapted)
2 teaspoons olive oil
1 teaspoon minced garlic
1 onion, sliced
1 carrot, peeled and cut into 1-inch chunks
1 celery stalk, cut into 1/2-inch slices
1 medium zucchini , cut into small pieces
Salt and freshly ground black pepper
2 cups chopped tomatoes, with their juice (I used canned)
2 tablespoons fresh chopped parsley leaves
1 teaspoon thyme leaves
1 bay leaves
2 cups cooked white beans (canned), drained and liquid reserved in any case
1 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
2 cups organic vegetable broth
Heat oil in saucepan and add garlic, onions, carrots , celery and zucchini.
Eat and enjoy.
I am sharing this with Food of the World. I am having such fun joining in this month with French cooking. Why don't you join us?
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