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Vegan White Bean Cassoulet with Garlic Breadcrumbs
ABBEY'S KITCHEN22Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup fresh breadcrumbs
- 1 clove minced garlic
- 2 Tbsp. parsley (finely chopped)
- 1 pinch salt and ground black pepper
- 1 tsp. extra-virgin olive oil
- 1 pinch salt and ground black pepper
- 1 1/2 cups onions (thinly sliced)
- 2 zucchini (diced)
- 2 cloves minced garlic
- 1 tsp. Herbes de Provence
- 1 bay leaf
- 4 sprigs thyme (leaves only)
- 1 can diced tomatoes (14 ½ oz)
- 1 pinch salt and ground black pepper
- 2 cans white beans (Cannellini, Navy or Great Northern, drained and rinsed)
- 2 Tbsp. balsamic vinegar
- 1 cup baby spinach leaves (finely chopped)
- 4 cups water
- 1 cup polenta (or yellow cornmeal)
- 2 tsp. extra-virgin olive oil
- salt and ground black pepper
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