Rating: 5 stars
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A bit of sausage adds a zesty kick to this hearty bowl of beans and root veggies. If you can't find precooked sausage, buy it raw and sauté in step 1 with the veggies before loading and setting the slow cooker for the day.

Sidney Fry, MS, RD
This Story Originally Appeared On cookinglight.com


Recipe Summary

20 mins
8 hrs 20 mins
Serves 6 (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

345 calories; fat 10.2g; saturated fat 3.2g; mono fat 2.2g; poly fat 0.5g; protein 18g; carbohydrates 45g; fiber 13g; cholesterol 37mg; iron 3mg; sodium 584mg; calcium 207mg; sugars 9g; added sugar 0g.