Quick White Bean, Asparagus, And Mushroom Cassoulet

45 faves
More from this source
Cooking Light


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
Add a comment


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

You might also like

Asparagus And White Bean Pesto Tart
Vegan YumYum
Spring Panzanella
smitten kitchen
Spring Green Minestrone
Pamela Salzman
Arugula, Asparagus, And White Bean Salad
White Bean Soup With Asparagus And Peas
Food & Wine
Tuna, Asparagus & White Bean Salad
BBC Good Food
White Bean-And-Asparagus Salad
Southern Living
White Bean Salad With Asparagus And Artichokes
Cooking Light
White Bean Salad With Shrimp And Asparagus
Cooking Light
Roasted Asparagus, Baby Potato + White Bean Salad