Foodie Friday: Roasted Vegetable Cassoulet

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We’re on a soup kick here at Sweet Athena, with Jess’ Barley Soup last week, and now a hearty Roasted Vegetable Cassoulet. Perfect for staying warm while it’s cold outside, this dish takes time but little effort. It’s also a great post-Thanksgiving dish because it’s full of nutritious veggies.
Roasted Vegetable Cassoulet
2 cups dry bean soup mix, rinsed and soaked overnight*

4 cups vegetable broth
1 Tbsp. olive oil
4 carrots, chopped
2 parsnips, chopped
1 large onion, chopped
1 garlic bulb’ cloves
2 bay leaves
1 medium zucchini, chopped
1 can roasted or diced tomatoes, including juice
1 slice bacon/turkey bacon/veggie bacon (optional)
Salt and pepper

*If you forget to soak the beans overnight (like I did), you can rinse them, then bring them to a boil in water 1 inch over the beans. Boil for three minutes, then let sit for at least an hour. When you are ready to go, just drain and move on to step one.
1. Place beans in a large pot with broth. Bring to a boil, then down to a simmer while you move on to the next steps.
2. Chop the carrots, parsnips and onion. Toss with garlic cloves and olive oil. Place in two baking dishes or roasting pans so that vegetables have a bit of breathing room. Bake at 400 degrees for 15 minutes, then stir. Cook 15-25 minutes more or until the vegetables are golden brown.
3. Add vegetables, bay leaves, zucchini, tomatoes with juice to your simmering bean mix. If you are using bacon, fry it up and add to the pot.
4. Simmer on low for one to two hours, or until beans are soft and the stew is thick.
5. Remove bay leaves and enjoy. Happy day-after-Thanksgiving!

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