Vegetable Cassoulet with White Beans and Root Vegetables

By AislePrompt Test Kitchen · 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-inspired 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.

★ 4.1 (8 ratings) Prep: 70 min Cook: 100 min Serves 6 French cuisine 410 cal/serving

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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

Step 1: Soak 1 pound dried white beans overnight in cold water; drain and rinse before cooking.
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.
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.
Step 4: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens.
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.
Step 6: Stir roasted root vegetables into the bean mixture; season with salt and black pepper.
Step 7: Remove bay leaves and thyme sprigs; sprinkle 1 cup panko breadcrumbs evenly over the top.
Step 8: Place uncovered in the oven and bake at 400°F for 20 minutes until panko is golden and crisp.
Step 9: Garnish with 2 tablespoons chopped fresh parsley before serving.

Frequently asked questions

How long does Vegetable Cassoulet with White Beans and Root Vegetables take to make?

Total time is about 170 minutes (70 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetable Cassoulet with White Beans and Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound dried white beans from drying out.

Can I substitute ingredients in Vegetable Cassoulet with White Beans and Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable Cassoulet with White Beans and Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetable Cassoulet with White Beans and Root Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

★★★★★Thomas R.
Loved it! My kids devoured this vegetable cassoulet. Easy to make and so flavorful.
★★★★★Maria G.
This cassoulet was a hit at my family dinner. The root vegetables were perfectly tender and the white beans added a lovely creaminess.
★★★★☆Wei L.
Great recipe, but the flavor was a bit bland without more herbs. Still, it's a healthy and hearty dish.