Vegetarian Cassoulet
8oz Penne Pasta (or other small shaped pasta)
1 generous cup of dried beans soaked and drained
6T olive oil
31/2c vegetable stock- I always use chicken stock
2 large onions, sliced
2 cloves garlic, chopped
2 bay leaves
1tsp dried oregano
1tsp dried thyme
5T red wine
2T tomato paste
2 celery stalks, sliced
1 fennel bulb sliced
4oz fresh mushrooms, sliced
8oz. tomatoes sliced
1tsp brown sugar
4T dry white bread crumbs
salt & pepper
- put beans in sauce pan, cover with water and bring to a boil. Boil for 20 min and then drain.
- Cook pasta for only 3 min. in a large saucepan of boiling water, adding 1T of the oil. When almost tender, drain the pasta in a colander and set aside.
- Place the beans in a large flame proof casserole, pour on the vegetable stock, and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine and tomato paste.
- Bring the stock to a boil, then cover the casserole and cook in the oven (350) for 2 hours.
- Add the reserved pasta, the celery, fennel, mushrooms and tomatoes and season with salt and pepper. Stir in the sugar and sprinkle the bread crumbs over. Cover the casserole and continue cooking it for 1 hour.
- Serve it hot, with salad and crusty bread.
