A pretty good year

From here.

Cassoulet:

2 Tbs (30mL) extra-virgin olive oil

1 medium onion, diced

1 large carrot, diced

1 large red potato, diced

6 large cloves garlic, minced

1 Tbs (3g) herbes de Provence

1/2 tsp (3g) salt

1/2 tsp (2g) freshly ground black pepper

1 bay leaf

2 15-ounce (425g) cans cannellini beans, drained

1 14 1/2-ounce (415g) can diced tomatoes

2 cups (480mL) vegetable broth

Bread Crumb Topping:

2 Tbs (30mL) extra-virgin olive oil

3 thick slices French bread

2 sprigs parsley

4 cloves garlic, peeled
Directions

Preheat oven to 325°F (165°C). In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt, and pepper; sauté another minute. Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.

To make bread crumb topping, combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.

Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes.

Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.

Nutrition Facts
Serving Size 1 serving
Calories: 317
Calories from Fat: 72
Total Fat: 8g

6 points per serving.