Slow Cooker White Bean Cassoulet - 4 pts, 53g Carbs, 13g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Veggie
WW
Amount Measure Ingredient -- Preparation Method
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1 pound dried cannellini beans
2 cups boiling water
1 ounce dried porcini mushroom
2 leeks -- sliced
1 teaspoon canola oil
2 parsnips -- diced
2 carrots -- diagonally sliced
2 stalks celery -- diced
1/2 teaspoon ground fennel
1 teaspoon crushed rosemary
1 teaspoon dried chervil
1/8 teaspoon cloves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups roasted vegetable stock
The night before making the soup, pace the beans in a 4-quart slow cooker.
Fill with water to 1" below the top of the insert. Soak overnight.
Drain the beans and return them to the slow cooker. Pour the boiling water
over the dried mushrooms in a heat-proof bowl and soak for 15 minutes.
Slice only the white and light green parts of the leek into 1/4" rounds.
Cut the rounds in half.
Heat the oil in a nonstick skillet. Add the parsnip, carrots, celery, and
leeks. Saute for 1 minute, just until the color of the vegetables
brightens. Add to the slow cooker along with the spices. add the
mushrooms, their soaking liquid, and the stock. Stir.
Cook on LOW for 8 to 10 hours.
Serves 8
AuthorNote: the longer you cook this cassoulet, the creamier it gets.
Per serving: Cals 220 (6% fat); Fat 1.5g; Carbs 39g; Fiber 10g; Sodium
170mg; Protein 15g.
Description: "4 pts"
Cuisine: "French"
Source: "Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi): "Nov 2010"
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Per Serving (excluding unknown items): 276 Calories; 2g Fat (5.2% calories from fat); 15g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 353mg Sodium
Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat.
NOTES: Cooker: 4-quart
Cook Time: LOW for 8 to 10 hours
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