This is seriously one of my favorite soups ever! I found it back this spring when I was doing Weight Watchers, and immediately fell in love with it. Even though its called a “cassoulet”, it hardly resembles the hearty delicious artery clogging deliciousness
I made before. This dish is bright and flavorful, light yet filling.
On another, completely different but slightly related topic – how the heck do you feed a toddler soup?! Ladybug can’t quite work the spoon by herself, but heaven help you if you try and do it for her! I ended up just straining all the “soup” away and giving her the tidbits inside, but that totally defeats the purpose of having soup! This dilemma will have to be worked out soon, because fall is fast approaching (Can you believe its the middle of August already?!) and we will be having lots and lots of delicious hearty soups soon!
Prep Time: 15 minutes
Cook Time: 45 minutes
Keywords: stove-top soup/stew weight watchers low-fat chicken beans carrots kielbasa summer fall
- 2 tsp olive oil
- 1 lb skinless chicken thighs, trimmed of fat
- 1/2 lb reduced fat turkey kielbasa, sliced into 1″ coins
- 3 cloves garlic, minced
- 1 medium leek, cleaned and sliced thinly
- 2 medium carrots, chopped
- 1 medium Granny Smith apple, peeled, cored, and chopped
- 1 can (14.5 ounces) canned diced tomatoes
- 2 cups reduced sodium chicken broth
- 1/4 cup white wine
- 2 cans (30 ounces) canned cannellini beans, drained and rinsed
- 1/2 tsp sugar
- 1/8 tsp ground allspice
- 1 bayleaf
- 2 Tbsp parsley, chopped
- 3 tsp lemon zest
Heat 1 tsp of the oil in a large dutch oven over medium-high heat.
Add the chicken and cook , turning occasionally, until browned, about 6 minutes. Transfer to a bowl.
Add the remaining 1 tsp of oil and the kielbasa to the dutch oven and cook over medium high heat until browned, about 4 minutes.
Add 2 of the minced garlic cloves, the leeks, the carrots, and the apple to the kielbasa in the dutch oven.
Cook, stirring, for 1-2 minutes.
Return the chicken to the dutch oven and add the tomatoes, broth, wine, beans, sugar, allspice, and bay leaf to the pot.
Bring to a boil and then reduce – allow to simmer for 25 minutes, covered.
Combine the parlsey, lemon zest, and the remaining minced garlic together in a small bowl – set aside.
Discard the bay leaf from the cassoulet.
Sprinkle the parsley mixture onto each portion just before serving.
This makes 8 1-cup servings, and each serving is 7 Weight Watchers Points Plus Points! 🙂