A light and fresh twist on the traditional cassoulet – this spring vegetable cassoulet is full of spring seasonal vegetables, white beans and pesto!
Cassoulet: French Comfort Food
Julia Child’s first meal in France, a perfectly prepared sole menuière, would serve as the catalyst that began her culinary career. The first meal I had in France (although I had already begun my culinary career) was certainly just as memorable – a cassoulet in the town of Castelnaudary. I was immediately enamoured with this rich and comforting stew, and I still look forward to making it at least once a year.
For a traditional cassoulet, the process takes almost a full day – white beans are slowly simmered in a rich pork broth, then layered with slices of roast pork, lamb, and duck confit before baking until it forms a thick, brown crust. With its rich, meaty flavours and long cooking time, traditional cassoulet is a dish I most associate with fall and winter. With spring just around the corner and the earliest vegetable crops ready to harvest, I wanted to create a lighter more vegetable forward version of this beloved French classic.
This spring vegetable cassoulet swaps the hearty meats of its traditional counterpart with tender spring vegetables such as leeks, zucchini, and baby spinach. White beans are cooked in a light vegetable broth and lightly mashed to thicken the stew. Taking inspiration from Provence, this cassoulet is finished with a garlicky and zesty pistou made with fragrant basil, parsley, and fresh lemon. Topped with a drizzle of yogurt and served with crusty bread, this spring vegetable cassoulet is a delicious and light variation on the traditional French classic that’s perfect for a warm spring evening!
Ingredients for Spring Vegetable Cassoulet
White beans: To save time, you can use canned white beans. I used navy beans here, although cannellini or white kidney beans would work well too.
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root but leave enough to hold the leek together. As dirt can be found inside the different layers, you will need to cut them in half to wash between the layers.
Zucchini: Try to avoid any large zucchini which tend to have more seeds inside. If you do have a zucchini with lot of seeds, you can quarter them lengthwise and cut out the seeds before using.
Vegetable broth: Keep this dish vegetarian by using vegetable broth. Chicken broth can be used instead if you prefer.
How to Make Spring Vegetable Cassoulet
Prep the cassoulet
Peel and dice the onion. To prepare the leeks, cut off the dark leaves from the top. Trim the root and wash between the layers. Chop into a small dice. Cut the zucchini into a small dice, removing any large seeds as needed. Mince the garlic and set aside.
In a wide skillet or braiser, heat the olive oil over medium heat. Add the onion and leeks and sauté for 3 to 4 minutes until they begin to soft. Add the zucchini and cook for another 4 to 5 minutes until the zucchini begins to soften. Add the minced garlic and sauté for another minute until fragrant.
Add the vegetable broth to the skillet along with the white beans. Season with the kosher salt and pepper. Bring to a simmer and cook for 10 to 15 minutes until all the vegetables are tender and the broth begins to thicken.
Make the pistou
Roughly chop the basil and parsley and finely mince the garlic. Add the basil, parsley, garlic, lemon zest and juice, and kosher salt to the food processor and run until finely minced. With the motor running, stream the olive oil into the food processor and blend until the oil is fully mixed in.
Finish the cassoulet
After simmering, use a potato masher or wooden spoon to gently crush some of the beans. This will help to thicken the broth into a creamy, stew-like texture. Add the baby spinach, stirring to combine, and allow the spinach to wilt. Remove from the heat and add about 3/4 of the pistou to the cassoulet, stirring to combine. Set aside the remaining 1/4 to use later. Taste and check the seasoning.
Serve the Spring Vegetable Cassoulet
To serve, thin the plain yogurt with a little water. Drizzle the yogurt over the cassoulet and top with the reserved pistou. Serve with the slices of toasted bread and enjoy!
