Cassoulet "Lite" with Veal | Quebec veal

Ingredients

• 750 g (1 1/2 lb) Quebec Veal blade roast, boned (1 kg / 2.2 lb before boning)
• 2 cloves garlic, quartered
• 30 ml (2 tbsp) olive oil
• 1 large onion, peeled and stuck with 4 whole cloves
• 1 large sprig fresh thyme
• 1 L (4 cups) chicken broth reduced sodium
• 15 ml (1 tbsp) paprika
• 30 ml (2 tbsp) tomato paste
• 4 cloves garlic, crushed
• 2 carrots, sliced
• 1/2 green cabbage, in thick strips
• 500 ml (2 cups) green beans, trimmed
• 1 can (540 ml / 19 oz) white beans, rinsed and drained
• 1 red pepper, diced
• 15 ml (1 tbsp) fresh thyme leaves
• Salt and pepper to taste