Vegetarian bean pot with herby breadcrumbs in a bowl

Vegetarian bean pot with herby breadcrumbs

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(14 ratings)

Prep: 10 mins Cook: 35 mins


Serves 2

Get five of your 5-a-day in one hit with this vegetarian bean pot topped with breadcrumbs. It's bursting with nutrients, low in calories and packed with flavour

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal446
  • fat15g
  • saturates2g
  • carbs40g
  • sugars12g
  • fibre21g
  • protein16g
  • salt0.5g
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  • 1 slice crusty bread
  • ½ small pack parsley leaves



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pinch chilli flakes (optional)
  • 2 leeks, rinsed and chopped into half-moons



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 carrots, thinly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, thinly sliced
  • 1 fennel bulb, thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 large garlic cloves, chopped
  • 1 tbsp tomato purée
  • few thyme sprigs
  • 150ml white wine
  • 400g can cannellini beans, drained


  1. Toast the bread, then tear into pieces and put in a food processor with the parsley, lemon zest, ½ tbsp olive oil, a good pinch of salt and pepper and the chilli flakes, if using. Blitz to breadcrumbs. Set aside.

  2. Heat the remaining oil in a pan and add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over a medium heat for 10 mins until soft, then add the garlic and tomato purée. Cook for 1 min more, then add the thyme and white wine. Leave to bubble for a minute, then add the beans. Fill the can halfway with water and pour into the pot.

  3. Bring the cassoulet to the boil, then turn down the heat and leave to simmer for 15 mins before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to taste, then divide between bowls and top with the herby breadcrumbs to serve.

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Comments, questions and tips

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Frantic Flapjack
23rd Oct, 2018
This was okay and had some lovely ingredients but it didn't really make a great end dish. It was edible but I wouldn't make it again.
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