Vegetable Cassoulet with White Beans and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty vegetarian cassoulet featuring creamy white beans, an assortment of roasted root vegetables, and savory herbs for a flavorful, meat-free French stew. This french (vegetarian) ready in about 170 minutes pairs pound dried white beans, medium carrots, peeled and chopped, large parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound dried white beans
• 3 medium carrots, peeled and chopped
• 2 large parsnips, peeled and chopped
• 1 medium turnip, peeled and diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 4 tablespoons olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped
• 1 cup panko breadcrumbs
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Soak 1 pound dried white beans overnight in cold water; drain and rinse before cooking.
2. Step 2: Preheat oven to 400°F. Toss 3 chopped carrots, 2 chopped parsnips, and 1 diced turnip with 2 tablespoons olive oil and a pinch of salt and pepper; spread on a baking sheet and roast for 25 minutes until tender and caramelized.
3. Step 3: In a large Dutch oven, heat remaining 2 tablespoons olive oil over medium heat; add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 6 minutes until softened and fragrant.
4. Step 4: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens.
5. Step 5: Add soaked beans, 6 cups vegetable broth, 3 sprigs fresh thyme, and 2 bay leaves; bring to a simmer, cover, and cook for 1 hour until beans are tender.
6. Step 6: Stir roasted root vegetables into the bean mixture; season with salt and black pepper.
7. Step 7: Remove bay leaves and thyme sprigs; sprinkle 1 cup panko breadcrumbs evenly over the top.
8. Step 8: Place uncovered in the oven and bake at 400°F for 20 minutes until panko is golden and crisp.
9. Step 9: Garnish with 2 tablespoons chopped fresh parsley before serving.