Vegetarian Cassoulet · Soups & Stews · Outpost Natural Foods

Ingredients

• 2 tablespoons unsalted butter or olive oil
• 3/4 cup shallots, chopped
• 1-1/2 cups sweet yellow onion, chopped to same size as shallots
• 2 tablespoons water
• 1/2 teaspoon sea salt
• 1/3 cup olive oil
• 1/2 cup shallots, chopped
• 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
• 3 celery ribs, cut into 1-inch-wide pieces
• 4 large garlic cloves, chopped
• 5 thyme sprigs
• 1/4 cup Italian parsley, chopped
• 1 bay leaf
• 1/8 teaspoon freshly ground cloves
• 1/2 teaspoon freshly ground black pepper
• 1 15-ounce can cannellini or Great Northern beans, rinsed and drained
• 1 cup roasted butternut squash, mashed (about 1 small squash)*
• 1/2 cup sun-dried tomatoes, re-hydrated with boiling water; let stand for 5 minutes, drain
• 3-1/2 cups low sodium vegetable broth
• 1/3 cup red wine
• 2 teaspoons apple cider vinegar
• 2 cups coarse fresh bread crumbs from a baguette
• 1/4 cup olive oil
• 2 teaspoons chopped garlic
• 1/4 cup chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper