- 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
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
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
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.
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.
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.