White bean-and-sage cassoulet

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive Oil
1 cup Diced Carrot
1 cup Fennel Bulbs; Chopped
1 cup Diced Onion
6 Garlic Cloves; Minced
32 ounces Cannellini Beans; Drained
¼ cup Low-Salt Chicken Broth
14½ ounce Tomato Wedges; Canned, Peeled
2 tablespoons Fresh Sage; Thinly Sliced
2 slices French Bread; Diagonally Sliced
Vegetable Cooking Spray
Fresh Sage Leaves; Optional

Directions

Preheat oven to 425°. Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic; sauté 5 minutes. Spoon carrot mixture into an 11X7 inch baking dish. Stir in beans and next 5 ingredients (beans through pepper). Trim cursts from bread. Cut bread into 1-inch cubes. Lightly coat cubes with cooking spray. Arrange bread cubes in a single layer over carrot mixture pressing cubes gently into mixture. cover mixture with foil, and bake at 425° for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden. Garnish with sage leaves, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by sherilyn70@... on Apr 16, 1999, converted by MM_Buster v2.0l.

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