Root Vegetable Vegetarian Cassoulet
Ingredients
- 2 can white navy beans 19 ounce cans, drained and rinsed
- ½ cup frozen spinach, thawed and liquid squeezed out
- 4 medium carrots, peeled and sliced
- 4 whole celery stalks, finely chopped
- 1 medium turnip or rutabaga, peeled and diced
- 3 medium potatoes, peeled and diced
- ½ large butternut squash, peeled and diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups vegetable broth
- 4 cups water
Instructions
- In a large Dutch oven, add the olive oil and onions. Cook the onions over medium heat until cooked through.
- Add the garlic and cook for 2 minutes.
- Add the bay leaves, carrots, celery, turnip, and butternut squash. Stir together, place the lid on the pot and cook for 5 minutes.
- Add the thyme, salt, pepper, vegetable broth and water. Stir. Place the lid back on the pot and lower the temperature to a medium-low. Simmer for 30 minutes.
- Stir the Cassoulet and add the potatoes. Place the lid back on and cook for 30 more minutes.
- Stir in the beans and the spinach. Place the lid back on and cook for 15 minutes.
- Check for seasoning and adjust according to your personal tastes.