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Quick White Bean, Asparagus, And Mushroom Cassoulet

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main-dish sides nut free vegetarian easter dinner

Comments

Great dish! Added a carrot and celery stalk. It's not very vegetarian but threw in a couple of rashers of bacon and used beef stock. Yum.
Andrea Cutright   •  1 Jan   •  Report
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Ingredients

5 cups water

3 cups (2-inch) slices asparagus (about 1 pound)

2 tablespoons extra-virgin olive oil, divided

3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)

1/3 cup finely chopped shallots

6 garlic cloves, minced

1/4 cup dry white wine

1 1/2 cups organic vegetable broth

1/2 teaspoon dried marjoram or dried oregano

2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained

1/4 teaspoon freshly ground black pepper

2 ounces French bread, cut into 1-inch cubes

1 tablespoon butter, cut into small pieces

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

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