Winter Cassoulet

Photo by Susie Cushner
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 468 calories
    • Fat 16 g
    • Sat Fat 6 g
    • Cholesterol 27 mg
    • Sodium 797 mg
    • Protein 21 mg
    • Carbohydrate 62 g
    • Fiber 12 g
    • Iron 6 mg
    • Calcium 192 mg


  1. Check 1tablespoon olive oil
  2. Check 1pound Italian sausage, casings removed
  3. Check 1 1/2cups chicken broth
  4. Check 1 onion, thinly sliced
  5. Check 3 carrots, cut into 1/2-inch dice
  6. Check 3 parsnips, cut into 1/2-inch dice
  7. Check 1 tomato, chopped, or one 8-ounce can whole tomatoes, drained and chopped
  8. Check 3 15-ounce cans of great Northern, cannellini, or navy beans, drained and rinsed
  9. Check 5 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  10. Check 1/2teaspoon salt
  11. Check 1/8teaspoon freshly ground pepper
  12. Check 3 cloves garlic, minced
  13. Check 1cup plain breadcrumbs
  14. Check 1/4cup chopped fresh parsley
  15. Check 2tablespoons salted butter, melted


  1. In a Dutch oven (a heavy pot, usually made of cast iron, that you can use on the stovetop and in the oven), heat the oil over medium heat. Cook the sausage until well browned, breaking it up with a wooden spoon. Remove and drain on paper towels; set aside.
  2. Pour out the excess oil from the Dutch oven. Add the chicken broth, vegetables, beans, thyme, salt, pepper, a third of the garlic, and the sausage and return to heat. Mix well, scraping up any brown bits that have stuck to the bottom of the Dutch oven. Bring to a boil.
  3. Reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, until thickened and the vegetables are tender.
  4. Heat oven to 400° F. In a bowl, combine the bread-crumbs, parsley, butter, and remaining garlic. Sprinkle evenly over the cassoulet and place in the oven. Bake, uncovered, until the crust is golden brown, 10 to 15 minutes.