Vegetarian White Bean Cassoulet with Middle Eastern kale Pesto • IINH

Name: Vegetarian White Bean Cassoulet with Middle Eastern kale Pesto • IINH
Ingredients: 500 g cooked flageolet beans 2 x 400g tins; 100 ml vegetable stock 1/2 Kallo stock cube; 100 g asparagus sliced thinly (8-10 spears); 100 g courgette sliced thinly (1/2 small courgette); Middle Eastern Kale Pesto; 50 g kale stems removed and roughly chopped; 50 g pistachio nuts; 2 tsp grated garlic; 20 g parsley leaves; 10 g basil leaves; 10 g dill fronds; 3 g mint leaves; Zest of 1 ½ lemons; 2 tbsp lemon juice; 150 ml extra vi

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Originating in the south of France, cassoulet is a slow-cooked casserole generally made with white beans and meat. This vegetarian version uses flageolet beans

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