Recipe courtesy of Lisa Garza

White Bean Cassoulet

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 6 to 8 servings
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1/2 cup olive oil

10 cloves garlic, diced

1 medium white onion, diced

2 carrots, diced

4 stalks celery, diced

1 herb bouquet tied with kitchen string: 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme

1 dried bay leaf

2 cans cannellini beans, or 3 cups prepared white beans

2 quarts chicken stock

4 links spicy cooked chicken Italian sausage, sliced, recipe follows

1/2 cup Spinach Pesto, recipe follows

Garlic-Parmesan Crostini, recipe follows

Sauted Italian Sausage:

1/4 cup olive oil

1/2 teaspoon salt

6 spicy chicken Italian sausage

Spinach Pesto:

1/2 pound spinach leaves

5 cloves garlic, smashed and minced

1/2 cup toasted pine nuts

1 1/2 cups extra-virgin olive oil

3/4 cup grated Parmesan

1 teaspoon kosher salt

1/4 teaspoon fresh white pepper

Garlic Parmesan Crostini:

1/2 cup olive oil

1 French style baguette, cut into 24 (1/2-inch thick) slices

10 cloves garlic, minced

1/2 cup shaved Parmesan


  1. Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.

Sauted Italian Sausage:

Yield: 6 to 8 servings
  1. Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.

Spinach Pesto:

Yield: 3 to 4 cups
  1. Combine all ingredients in a food processor and puree until smooth.

Garlic Parmesan Crostini:

Yield: 24 slices
  1. Preheat the oven to 400 degrees F.
  2. Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.