White Bean Cassoulet
A meatless French-style baked white bean casserole with carrots, tomatoes, vegetable broth, thyme, bay leaf, and a crisp breadcrumb topping. This vegetarian, vegan, plant-based dish is hearty and home-style.
- 65-minute
- baked
- breadcrumbs
- budget-friendly
- cannellini beans
- carrots
- casserole
- cassoulet
- comfort food
- dairy-free
- dinner
- egg-free
- family-style
- french
- hearty
- lunch
- main course
- meal prep
- nut-free
- oven-baked
- pantry staples
- plant-based
- rustic
- shellfish-free
- soy-free
- supper
- tomatoes
- vegan
- vegan cassoulet
- vegetable broth
- vegetarian
- vegetarian cassoulet
- western european
- white bean cassoulet
- white beans
- Cuisine
- French
Shopping options
Check ingredients to include themPackage used · most used first
Canned cannellini beans, drained and rinsed · 30 Ounce
Simple Truth Organic® Cannellini Beans
100%
Details
canned diced tomatoes, undrained · 1 Can
Kroger Diced Tomatoes
100%
Details
garlic, minced · 4 Count
Garlic
Sale
40%
Details
low-sodium vegetable broth · 1.5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
38%
Details
carrots, peeled and diced · 8 Ounce
Simple Truth Organic® Whole Carrots Bag
25%
Details
plain dry breadcrumbs with no dairy, eggs, honey, or animal-derived ingredients · 0.75 Cup
Kroger® Plain Bread Crumbs
20%
Details
yellow onion, diced · 6 Ounce
Kroger® Yellow Onion 3 lb Bag
13%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
dried bay leaf · 1 Count
Kroger® Bay Leaves Container
5%
Details
dried thyme · 1 Teaspoon
Private Selection® Thyme Leaves Shaker
Sale
4%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
fine salt · 0.75 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cannellini beans-30 ounces
- carrots-8 oz
- yellow onion-6 oz
- garlic-4 cloves
- canned diced tomatoes-1 can
- low-sodium vegetable broth-1 1/2 cups
- plain dry breadcrumbs with no dairy, eggs, honey, or animal-derived ingredients-3/4 cup
- extra-virgin olive oil-3 tablespoons
- dried thyme-1 teaspoon
- dried bay leaf-1 count
- fine salt-3/4 teaspoon
- ground black pepper-1/2 teaspoon
Preheat the oven to 375°F and set out a 3-quart oven-safe casserole dish. Dice the onion and carrots, mince the garlic, and drain and rinse the beans.
Keep fingers clear of the knife blade while dicing and mincing.
Open canned goods carefully because lids and edges can be sharp.
On the stovetop, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, carrots, salt, and pepper; cook 6 to 8 minutes, stirring often, until the vegetables are softened at the edges.
Use caution around the hot skillet and oil to avoid burns.
Stir in the garlic and dried thyme and cook for 30 seconds. Add the diced tomatoes with juices, vegetable broth, and bay leaf; simmer 8 minutes until the mixture is slightly thickened.
Stir simmering tomatoes and broth gently to reduce hot splatters.
Fold in the cannellini beans and simmer for 5 minutes, stirring gently so some beans stay whole. Remove and discard the bay leaf, then transfer the bean mixture to the casserole dish.
Use care when transferring the hot bean mixture to the casserole dish to avoid splashes.
In a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil. Sprinkle evenly over the casserole and bake 22 to 28 minutes until the topping is golden and crisp and the edges are bubbling.
Use oven mitts when moving the hot casserole dish in and out of the oven.
Let stand 5 minutes before serving so the cassoulet sets slightly and the hot filling cools to a comfortable eating temperature.
Allow the casserole to rest before serving to reduce the risk of burns from the hot filling.
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