2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
2 (4-oz.) links fully cooked sweet Italian chicken sausage, chopped
1 (28-oz.) can unsalted diced tomatoes, undrained
3/4 cup unsalted chicken stock
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf
1 tablespoon unsalted butter
1/2 cup whole-grain breadcrumbs
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh parsley
Est. added sugars 0g
How to Make It
Heat a large nonstick skillet over medium. Add oil to pan; swirl to coat. Add onion, carrot, turnip, celery, and garlic; cook 5 minutes or until just tender.
Place vegetable mixture in a 5-quart slow cooker. Add cannellini beans, sausage, tomatoes, chicken stock, thyme, salt, pepper, and bay leaf. Cover and cook on LOW 8 hours or until vegetables are tender.
Melt butter in a small skillet over medium. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in cheese. Stir half of breadcrumb mixture into cassoulet in slow cooker; sprinkle remaining breadcrumb mixture and parsley evenly over each serving.
Sidney Fry, MS, RD
You May Like
Subscribe & Save
Subscribe today and save 78% off the cover price.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.