What is Cassoulet Vert?

Cassoulet Vert is a modern, vegetarian variation of traditional French cassoulet. Instead of slow-cooked beans with meat, this version features creamy white beans combined with a vibrant lemony kale pesto. The result is a green cassoulet that is lighter, fresher, and quicker to prepare while still offering the comforting qualities of the original dish.

Can I Make Cassoulet Vert Ahead of Time?

Yes, Cassoulet Vert is excellent for meal prep. In fact, the flavors often deepen after resting for a few hours or overnight. Store it in an airtight container in the refrigerator for up to four days. When reheating, add a splash of broth or water to loosen the texture, as the beans will thicken over time.

Can I Freeze Cassoulet Vert?

Cassoulet Vert can be frozen, but for best results, freeze the white bean base separately from the kale pesto. The pesto’s vibrant green color may dull slightly after freezing. Thaw in the refrigerator overnight and gently reheat on the stovetop, adjusting seasoning and lemon juice as needed.

What Beans Work Best for Cassoulet Vert?

Cannellini beans are ideal for Cassoulet Vert because of their creamy texture and mild flavor. However, navy beans, great northern beans, or butter beans also work beautifully. The key is choosing a soft, creamy white bean that absorbs the lemony herb flavors well.

Cassoulet Vert Easy Recipe

Name: Cassoulet Vert Easy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French-Inspired
Ingredients: 3 (14-ounce) cans white beans, drained and rinsed; 2 tablespoons olive oil (for sautéing); 1 medium yellow onion, diced; 4 garlic cloves, chopped; 1 cup vegetable broth; 1 teaspoon dried herbs de Provence; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper; 2 cups packed lacinato kale, stems removed; 1 cup packed fresh Italian parsley or basil; 2 garlic cloves (for pesto); Zest of 1 medium lemon; 2 tablespoons fresh lemon juice; 1/4 cup olive oil (for pesto); 1/4 cup water (more as needed); 1/4 cup toasted sliced almonds or pine nuts (optional); 2 slices rustic bread, torn (for breadcrumbs); 2 tablespoons olive oil (for breadcrumbs); 1 garlic clove, smashed (for breadcrumbs); 1/4 cup shaved pecorino or parmesan (optional topping)

Description

Cassoulet Vert is a vibrant French-inspired white bean stew made with creamy cannellini beans and a bright lemony kale pesto. This vegetarian comfort dish is hearty yet fresh, combining herbs, olive oil, and citrus for a balanced, nourishing meal perfect for weeknights or cozy gatherings.

Ingredients

Scale

3 (14-ounce) cans white beans, drained and rinsed
2 tablespoons olive oil (for sautéing)
1 medium yellow onion, diced
4 garlic cloves, chopped
1 cup vegetable broth
1 teaspoon dried herbs de Provence
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
2 cups packed lacinato kale, stems removed
1 cup packed fresh Italian parsley or basil
2 garlic cloves (for pesto)
Zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/4 cup olive oil (for pesto)
1/4 cup water (more as needed)
1/4 cup toasted sliced almonds or pine nuts (optional)
2 slices rustic bread, torn (for breadcrumbs)
2 tablespoons olive oil (for breadcrumbs)
1 garlic clove, smashed (for breadcrumbs)
1/4 cup shaved pecorino or parmesan (optional topping)

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Instructions

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Stir in 4 chopped garlic cloves and cook for 1 minute until fragrant.
Add the drained white beans, vegetable broth, dried herbs, salt, and pepper. Bring to a gentle simmer, reduce heat to low, cover, and cook for 10 minutes.
While the beans simmer, prepare the lemony kale pesto. In a food processor, combine kale, parsley or basil, 2 garlic cloves, lemon zest, lemon juice, 1/4 cup olive oil, water, nuts (if using), and salt. Pulse until finely chopped but slightly textured.
To make garlicky breadcrumbs, heat 2 tablespoons olive oil in a skillet over medium heat. Add smashed garlic and cook until golden, then remove. Add torn bread and toast until crispy and golden. Set aside.
Stir the kale pesto into the warm beans. Add a splash of broth or water if needed to create a thick, stewy consistency. Warm gently for 2–3 minutes without overcooking.
Taste and adjust seasoning with additional salt or lemon juice if needed. Serve hot topped with garlicky breadcrumbs and shaved pecorino, if desired.

Notes

For a vegan version, omit cheese and use additional toasted nuts or avocado as garnish.
If using dried beans, cook 1 pound soaked white beans until tender before starting the recipe.
Do not overcook after adding the pesto to preserve its bright green color.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add extra broth when reheating to loosen the stew.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: French-Inspired

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 2 g
Sodium: 640 mg
Fat: 23 g
Saturated Fat: 3 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 11 g
Cholesterol: 5 mg