I’ve gotten into the habit of preparing easy-to-reheat-or-assemble foods in advance to make the week a little easier. Since I only have to worry about pleasing myself at dinnertime, this leads to a lot of soup, salad and sandwiches. Once in a while, though, you want to feel like you’ve been fussed over a little. That’s exactly why, using this recipe and a package of grocery-store soup greens, I made a white bean cassoulet this week.
- 1/4 c olive oil
- 10 cloves garlic, minced
- 1 medium white onion, diced
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- 1 hunk butternut squash, peeled and diced
- 1 small red potato, peeled and diced
- 1 dried bay leaf
- 3 cups prepared white beans
- 2 quarts liquid (I used had veggie broth and half water)
- Heat olive oil in a large stock pot. Sauté vegetables until tender.
- Add remaining ingredients and bring to a boil. Lower heat and simmer 45 minutes- 1 hour or so. Remove the bay leaf.
- Serve immediately with fancy crostini (aka toast with hummus in my case) or pour into single-serving containers and freeze.
Do you have any favorite make-ahead recipes?
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