White Bean Cassoulet

This is a vegan, slow cooker version of the classic French dish cassoulet, a bean and meat stew traditionally cooked in a clay pot for hours.

Serves: 8Hands-on: 15 minutesTotal: 16 hours 15 minutesDifficulty: Easy

Serves: 8


  • 1 lb. dried cannellini beans
  • 2 large leeks (white and pale green parts only)
  • 1 tsp. canola oil
  • 1 cup crushed tomatoes
  • 2 cups vegetable broth
  • 1⁄2 tsp. ground fennel
  • 1 tsp. fresh rosemary
  • 1⁄8 tsp. ground cloves
  • 1⁄4 tsp. kosher salt
  • 1⁄4 tsp. freshly ground black pepper


  • The night before making the soup, place the beans in a 4 to 5-quart slow cooker. Fill with water to 1 inch below the top of the insert. Soak overnight.
  • Drain the beans and return them to the slow cooker.
  • Slice only the white and pale green parts of the leek into 1⁄4-inch rounds. Cut the rounds in half.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the leeks. Sauté for 1 minute until the leeks begin to wilt. Add leeks to the slow cooker. Stir in tomatoes, broth, fennel, rosemary, cloves, salt, and pepper.
  • Cook on low for 8 hours.