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Speedy cassoulet
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Prep Time:
10 minutes
Cook Time:
18 minutes
Total Time:
28 minutes
Create a flavorful dinner by adding herbs and cheese to canned chunky soup. Easy and delicious!
Ingredients:
  • 45.50 gm extra virgin olive oil
  • 420g packet beef and pork Italian-style sausages
  • 400g bag ready-to-cook vegetable mix (see Notes)
  • 505g can Angus beef and red wine soup
  • 375.00 ml panko breadcrumbs
  • 62.50 ml parmesan, finely grated
  • 400g can cannellini beans, drained, rinsed
  • 191.25 gm beef stock
  • 125.00 ml fresh basil leaves, roughly chopped
Instructions:
  • Heat 2 teaspoons of oil in a 22cm round heavy-based frying pan over medium-high heat. Remove sausage from casings and add to the pan. Cook and break into 2cm pieces with a wooden spoon for 2 to 3 minutes until browned. Stir in vegetables and cook for 8 to 10 minutes until tender, stirring occasionally.
  • While the soup is heating in the microwave, mix breadcrumbs, parmesan, and the remaining oil in a bowl, and season generously with salt and pepper.
  • Preheat the grill until it's nice and hot. Add the hot soup, beans, and stock to the vegetables and mix well. Bring everything to a boil, then lower the heat to medium and simmer for 3 minutes until it thickens slightly. Take it off the heat and stir in the basil. Top it all off with the breadcrumb mixture and enjoy.
  • Grill cassoulet on the pan until breadcrumbs are golden and crunchy, then serve.

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