November Recipes

Vegetarian White Bean Cassoulet

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Bowl of Vegetarian White Bean Cassoulet with spoon
Hands On:
45 minutes
Total Time:
50 minutes
Serves:
6

Ingredients

  • 2 tbsp plus ½ cup Gustare Vita olive oil, divided
  • 1 cup yellow onion, chopped
  • 1 (14-oz.) can Hy-Vee quartered artichoke hearts, drained
  • 1 medium yellow bell pepper, seeded and chopped
  • 2 tbsp fresh oregano, finely chopped; plus additional for garnish
  • 2 tbsp bottled chopped garlic, divided
  • 1 ½ tsp Hy-Vee dried thyme
  • 2 cups Hy-Vee vegetable stock
  • 3 (15-oz.) cans Hy-Vee cannellini beans, drained and rinsed
  • 2 cups Lacinato kale, trimmed and chopped
  • ½ cup fresh basil, lightly packed
  • 1 cup Soirée shredded Romano cheese
  • 1 cup Hy-Vee smoked almonds, chopped; divided
  • 2 tsp fresh lemon juice
  • 1 tsp Hy-Vee Dijon mustard
  • ½ tsp Hy-Vee black pepper
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Preparation

1
Heat 2 tablespoons olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add onions; cook for 3 to 4 minutes or until lightly browned, stirring frequently.
2
Add artichokes, bell pepper, 2 tablespoons oregano, 1 tablespoon garlic and thyme; cook for 2 minutes, stirring frequently.
3
Add vegetable stock; bring to a boil. Reduce heat to medium. Gently boil, uncovered, for 5 minutes, stirring occasionally. Reduce heat to low; stir in cannellini beans and heat through.
4
Place kale, basil and remaining 1 tablespoon garlic in a food processor. Cover and pulse until chopped. Add Romano cheese, ½ cup almonds, remaining ½ cup olive oil, lemon juice, mustard and black pepper. Cover and pulse until finely chopped, scraping down sides of food processor as needed.
5
Stir kale mixture into bean mixture. Remove from heat. Let stand for 15 minutes before serving. Sprinkle with remaining ½ cup almonds. Garnish with additional oregano, if desired.

Nutrition Facts

Serves: 6
Amount Per Serving
Calories:603
% Daily Value*
Total Fat: 37g 47%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 13mg 4%
Sodium: 1070mg 47%
Total Carbohydrate: 46g 17%
Dietary Fiber: 16g 57%
Sugars: 3g 6%
Protein: 24g 48%

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