Vegan Cassoulet

A hearty bean soup really hits the spot after a cold winter day — whether you’re braving the elements on the slopes or merely having to deal with the snow while running errands. This vegan cassoulet is not only belly-warming, it is also quick and easy to make.
A hearty bean soup really hits the spot after a cold winter day — whether you’re braving the elements on the slopes or merely having to deal with the snow while running errands. This vegan cassoulet is not only belly-warming, it is also quick and easy to make.

Vegan Cassoulet

Serves 6

Ingredients:

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• 1/4 cup olive oil plus more for drizzling

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• 3 leeks, cleaned, white and pale green parts chopped

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• 3 stalks celery, diced

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• 3 large carrots, diced

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• 4 garlic cloves, minced

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• 2 tablespoons fresh thyme

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• 2 tablespoons minced fresh parsley

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• 1 bay leaf

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• Generous pinch ground cloves

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• 4 (15-ounce) cans cannellini or Great Northern beans,  rinsed, drained

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• 1 quart water

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• Salt and fresh ground black pepper to taste

Directions:

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1. Heat oil in a large pot over medium heat. Add leeks, celery, carrots, and garlic. Cook, stirring often, until vegetables are softened.

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2. Add thyme, parsley, bay, cloves, beans, and water, stirring to combine.

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3. Bring a low boil then reduce heat to low. Simmer for 15 minutes.

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4. Season with salt and pepper. Remove bay leaf.

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5. Serve hot drizzled with more olive oil, if desired.

More tasty vegan soup recipes!