Italian Inspired Butter Bean Cassoulet
with Courgette, Pesto and Toasted Ciabatta
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Egg
- Nuts
- Cashew nuts
- May contain traces of allergens
- Celery
- Cereals containing gluten
- Rye
- Peanut
Originating from the south of France, cassoulets are typically slow-cooked and rich stews. Our Italian Inspired Butter Bean Cassoulet comes together a little faster for your table, with tomato, pesto and cheese bringing a taste of Italy.
Ingredients
1 unit(s)
Courgette
(May be present: Celery)
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Mixed Herbs
125 grams
Baby Plum Tomatoes
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto
(Contains: Milk, Nuts, Cashew nuts May be present: Peanut)
Not included in your delivery
1 tsp
Sugar
250 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette and slice into 1cm thick rounds.
Add the courgette to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
Roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the garlic and tomato puree and cook until fragrant, 1 min.
Once fragrant, add the red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine.
Bring the sauce to the boil, then stir through the butter beans and tomatoes.
Lower the heat and simmer until slightly reduced and the tomatoes have softened, 15-17 mins.
Meanwhile, halve the ciabatta. When the cassoulet has 5 mins remaining, toast the ciabatta halves in your toaster until golden.
Once toasted, drizzle with oil and season with salt, then cut diagonally into triangles.
Stir the butter (see pantry for amount) through the cassoulet until melted.
Stir in the roasted courgette. Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
When everything's ready, share the cassoulet between your serving bowls.
Sprinkle over the hard Italian style cheese and drizzle over the pesto to finish.
Serve the ciabatta alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sauce is well-regarded for its depth and warmth, though some find the overall dish a little plain without extra seasoning or added ingredients.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for a midweek dinner.
- Suggestions: Adding lentils, orzo, or extra vegetables such as spinach can boost both flavour and substance; some found that using 400ml of water helps create a more generous sauce. Consider adjusting the pesto to taste, as a few found it overpowered the cassoulet.
- Next-day meals: The cassoulet keeps well and tastes even better the following day, making it a good option for lunch.
- Portions: Several reviewers felt the dish was on the smaller side for an evening meal and suggest bulking it out with extra beans, vegetables, or a grain such as orzo.
