Vegetarian Cassoulet

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Cooking With My Kid
Nutrition per serving    (USDA % daily values)
CAL
277
FAT
33%
CHOL
0%
SOD
50%

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Ingredients for 6 servings

2 medium leeks, halved lengthwise and cut into 1/2 inch pieces, white and pale green parts only

6-8 medium carrots, halved lengthwise and cut into 1/2 inch-wide pieces

4-6 x celery ribs, cut into 1-inch-wide pieces

1 x sweet potato, peeled and cut into 1/2 inch-wide cubes

2 x garlic cloves, pressed

1/4 cup olive oil

6 x thyme sprigs, leaves removed

1 tbsp chopped fresh parsley

1 x bay leaf

2 cans cannellini or Great Northern beans, 19 oz, rinsed and drained

1 quart vegetable broth

salt and pepper

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