Cassoulet Vert

Ingredients

The beans and base

• 3 14-ounce cans White Beans (canned, drained)
• 2 tablespoons olive oil
• 1 cup veggie broth or chicken stock
• 1 teaspoon salt
• to taste pepper
• 1 teaspoon dried herbs de Provence
• 1 onion diced
• 4 cloves garlic (rough chopped)

Lemony Kale Pesto

• 2 cups lacinato kale (packed)
• ½ bunch Italian parsley or basil
• 2 cloves garlic
• 1 medium lemon (zest and juice)
• ¼ cup nuts (optional)
• ¼ cup olive oil
• ¼ cup water
• 1 teaspoon salt

Garlicky Bread Crumbs or Croutons

• 1–2 slices bread (torn into pieces)
• 2–3 tablespoons olive oil
• 1–2 cloves garlic (smashed)
• pinch salt

Instructions

Nutrition Facts (estimated)