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Vegetarian Cassoulet

Vegetarian Cassoulet

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Pillsbury Kitchens

Updated Oct 18, 2016

Vegetarian Cassoulet

Vegetarian Cassoulet

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Prep Time 15 min
Total 1 hr 10 min
Ingredients 14
Servings 4

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Ingredients

Cassoulet

1 cup vegetable broth
1 garlic clove, minced
4 teaspoons cornstarch
1/2 cup white wine
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 (15-oz.) cans cannellini beans, drained
1 (15-oz.) can kidney beans, drained
1 (15-oz.) can garbanzo beans, drained
1 (4.5-oz.) jar whole mushrooms, drained
1/2 teaspoon dried thyme leaves
2 bay leaves

Topping

2 cups cubed (1-inch) French bread
2 tablespoons butter, melted

Instructions

Step
1

Heat oven to 350°F. In small saucepan, combine broth, garlic and cornstarch; blend well. Bring to a boil, stirring constantly. Remove from heat. Stir in wine.
Step
2

In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into ungreased 2-quart casserole.
Step
3

Bake at 350°F. for 40 minutes. Remove from oven; remove bay leaves. Top with bread cubes; drizzle with melted butter. Return to oven; bake an additional 10 to 15 minutes or until bread is toasted.

Nutrition

530 Calories

17g Total Fat

22g Protein

72g Total Carbohydrate

5g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups

Calories: 530

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 5g; 25%

Cholesterol: 15mg; 5%

Sodium: 1130mg; 47%

Total Carbohydrate: 72g; 24%

Dietary Fiber: 17g; 68%

Sugars: 5g

Protein: 22g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 15%; 15%

Iron: 25%; 25%

Exchanges:

5 Starch; 5 Other Carbohydrate; 1 Very Lean Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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