Quick White Bean, Asparagus, and Mushroom Cassoulet

Quick White Bean, Asparagus, and Mushroom Cassoulet
14 Ingredients
  • 5 cups water
  • 3 cups (2-inch) slices asparagus (about 1 pound)
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
  • 1/3 cup finely chopped shallots
  • 6 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 1/2 cups organic vegetable broth
  • 1/2 teaspoon dried marjoram or dried oregano
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces French bread, cut into 1-inch cubes
  • 1 tablespoon butter, cut into small pieces
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Nutrition
502
25% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

24% 16

Saturated

29% 6

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

22% 67

Carbs (net)

- 52

Fiber

60% 15

Sugars

- 6

Sugars, added

- 0

Protein

52% 26

Cholesterol

7% 22

Sodium

18% 424

Calcium

31% 314

Magnesium

37% 154

Potassium

34% 1596

Iron

59% 11

Zinc

39% 4

Phosphorus

63% 438

Vitamin A

12% 106

Vitamin C

10% 9

Thiamin (B1)

48% 1

Riboflavin (B2)

48% 1

Niacin (B3)

35% 6

Vitamin B6

36% 0

Folate equivalent (total)

64% 257

Folate (food)

- 241

Folic acid

- 9

Vitamin B12

5% 0

Vitamin D

174% 26

Vitamin E

28% 4

Vitamin K

49% 59

Sugar alcohols

- 0

Water

- 737
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