Healthy French Cassoulet

This  Healthy French Cassoulet is a lighter, vegetarian version of the traditional rich, slow-cooked French dish. Instead of the usual sausages or pork belly, this version simply uses white beans and a medley of vegetables for a hearty, nourishing stew that’s still full of flavour and deeply satisfying, without being heavy.

It’s a delicious one-pot meal that’s packed with fibre and plant-based protein and ideal as a base for a meal instead of potatoes or bread, alongside some roasted meat or duck confit as I’ve served it here. It’s a lighter version that’s perfect for a midweek dinner or casual entertaining.

Ingredients (Serves 4–6)

  • 2 tbsps olive oil
  • 1 onion, finely chopped
  • 2 leeks, finely sliced
  • 4 garlic cloves, minced
  • 2 carrots, finely diced
  • 2 celery stalks, finely sliced (cut larger stalks in half lengthways first if necessary)
  • 2 tsp dried thyme (or a handful of fresh sprigs)
  • 4 bay leaves
  • 2 tins (400g each) white beans (cannellini or haricot), rinsed and drained
  • 500ml chicken or vegetable stock
  • 1 tsp Dijon mustard (adds a sneaky little kick)
  • Salt & black pepper, to taste

Here’s how to make this Healthy French Cassoulet

In a large casserole pot, heat olive oil over medium heat. Add the onion, leeks, carrots and celery. Cook for 8–10 minutes until softened and golden.

Stir in the garlic, thyme and bay leaves. Cook for a minute or so until fragrant, then add the beans and stock. Bring to a simmer, season with salt and pepper and let it gently bubble away for 25–30 minutes uncovered until thickened and the flavours have melded.

Finally, stir in the Dijon mustard at the end for extra depth.

If you’re using fresh thyme, pick out the stalks before serving.

To serve, ladle the bean stew into bowls and add a drizzle of extra virgin olive oil if you’re feeling fancy!

This is such a versatile dish; you can serve it with…

  • As a main meal, with a leafy green salad with mustard vinaigrette
  • As a side to roasted meat, confit duck…as I have above.

Bonus Tip
This stew freezes like a dream. Make a double batch and stash away portions for those “can’t be bothered” days. You’ll thank your past self!

This recipe is inspired by my life in France at Château de la Vigne, where rustic, wholesome dishes like this are part of everyday living. Surrounded by the rolling Loire Valley countryside, I’ve learned to embrace simple, seasonal ingredients that bring both comfort and nourishment. It’s a taste of French country life, straight from my kitchen to yours!

For more French-inspired recipes, try this incredibly nutritious French Sardine Pate – it’s a game-changer for those who fear tinned sardines (me included!)