White Bean Cassoulet

Name: White Bean Cassoulet
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1/2 cup olive oil; 10 garlic cloves, diced; 1 medium white onion, diced; 2 carrots, diced; 4 stalks celery, diced; 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme; 1 dried bay leaf; 2 (15 ounce) cans cannellini beans or 3 cups prepared white beans; 2 quarts chicken stock; 4 links spicy cooked Italian chicken sausage, sliced, recipe follows; 1/2 cup spinach pesto sauce, recipe follows; garlic-parmesan crostini, recipe follows; 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 lb spinach leaves; 5 garlic cloves, smashed and minced; 1/2 cup toasted pine nuts; 1 1/2 cups extra-virgin olive oil; 3/4 cup grated parmesan cheese; 1 teaspoon kosher salt; 1/4 teaspoon fresh white pepper; 1/2 cup olive oil; 1 french style baguette, cut into 24 (1/2-inch thick); 10 garlic cloves, minced; 1/2 cup shaved parmesan cheese

Submitted by Diane C 2

"Recipe courtesy Lisa Garza Food Network"

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Ready In:: 1hr 15mins
Ingredients:: 25
Serves:: 6-8

ingredients

¹⁄₂ cup olive oil
10 garlic cloves, diced
1 medium white onion, diced
2 carrots, diced
4 stalks celery, diced
1 herb bouquet tied with kitchen string
4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme
1 dried bay leaf
2 (15 ounce) cans cannellini beans or 3 cups prepared white beans
2 quarts chicken stock
4 links spicy cooked Italian chicken sausage, sliced, recipe follows
¹⁄₂ cup spinach pesto sauce, recipe follows
garlic-parmesan crostini, recipe follows
Sauted Italian Sausage
¹⁄₄ cup olive oil
¹⁄₂ teaspoon salt
Spinach Pesto
¹⁄₂ lb spinach leaves
5 garlic cloves, smashed and minced
¹⁄₂ cup toasted pine nuts
1 ¹⁄₂ cups extra-virgin olive oil
³⁄₄ cup grated parmesan cheese
1 teaspoon kosher salt
¹⁄₄ teaspoon fresh white pepper
Garlic Parmesan Crostini
¹⁄₂ cup olive oil
1 french style baguette, cut into 24 (1/2-inch thick)
10 garlic cloves, minced
¹⁄₂ cup shaved parmesan cheese

directions

Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges.
Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour.
Stir in sausage and allow to cook for 10 more minutes.
Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
Sauteed Italian Sausage:
Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
Spinach Pesto:
Combine all ingredients in a food processor and puree until smooth.
Garlic Parmesan Crostini:
Preheat the oven to 400 degrees F.
Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.