The Food Matters Project: Cassoulet with Lots of Vegetables

The recipe for the Food Matters Project was Cassoulet with Lots of Vegetables chosen by Keely.  Check out her website for the incredible take she did as well as the original recipe.  My version of this recipe turned out really well.  I loaded it up with lots of green vegetables and quinoa for some extra protein.

Aside from the Brussels sprouts which had been in my fridge for awhile, I managed to get the rest of the ingredients from the farmers market on Saturday.  I found leeks and napa cabbage as well as lovage, which is something that I had never heard of until this weekend.  It's that gorgeous leafy stuff that tastes exactly like celery, and bonus, it's in season, so I was able to have that essential bold flavor in my cassoulet!  I also found Italian sausage at the market which I was excited about.

First I browned the Italian sausage and then I sauteed all of the vegetables until they were just softened.

The recipe called for a quart of canned tomatoes so I was able to use my canned tomatoes with their juice from last season.  I added one can of white beans, thyme, 2 bay leaves, salt and pepper, and boiled it for 20 - 25 minutes.

I served it over a bed of quinoa since I only had one can of white beans which worked really well.  Next time I make this I don't even think I'll add meat.  I finished the dish with some Parmesan cheese.  Great choice Keely!

Cassoulet with Lots of Vegetables

1 lb Italian sausage
1 quart canned tomatoes with juices
2 leeks
1 bag of Brussels sprouts
1/2 napa cabbage
4 stalks of lovage
1 can white beans
2 bay leaves
1/2 teaspoon dried thyme