Slow Cooker Sausage Cassoulet

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Photo: Alison Miksch; Styling: Lindsey Lower

Total Time

8 Hours 20 Mins

Yield

Serves 6 (serving size: about 1 1/3 cups)

A bit of sausage adds a zesty kick to this hearty bowl of beans and root veggies; it’s a fresh take on slow-cooked comfort. If you can’t find pre-cooked sausage, buy it raw and sautée in step 1 with the veggies before loading and setting the slow cooker for the day. Serve this warm, cozy dish with a dark leafy green salad and a knob of crusty whole-grain bread—the perfect weeknight meal to fill you up without the guilt between all those holiday parties.

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped yellow onion
1 1/2 cups (3/4-in.-thick) diagonally cut carrot
1 cup chopped peeled turnip
1/2 cup diced celery
4 garlic cloves, minced
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
2 (4-oz.) links fully cooked sweet Italian chicken sausage, chopped
1 (28-oz.) can unsalted diced tomatoes, undrained
3/4 cup unsalted chicken stock
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf
1 tablespoon unsalted butter
1/2 cup whole-grain breadcrumbs
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh parsley

Nutritional Information

Calories 345
Fat 10.2g
Satfat 3.2g
Monofat 2.2g
Polyfat 0.5g
Protein 18g
Carbohydrate 45g
Fiber 13g
Cholesterol 37mg
Iron 3mg
Sodium 584mg
Calcium 207mg
Sugars 9g
Est. added sugars 0g

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.