White Bean and Sage Cassoulet

Name: White Bean and Sage Cassoulet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 teaspoons olive oil; 1 cup diced carrot; 1 cup fennel bulb, chopped; 1 cup onion, diced; 6 garlic cloves, minced; 2 (16 ounce) cans cannellini beans, drained and rinsed; 1/4 cup low sodium chicken broth or 1/4 cup water; 1 (14 1/2 ounce) can peeled tomatoes, wedges; 2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage; 1 teaspoon fresh ground pepper; 2 slices diagonally cut French bread, about 1-inch thick

Submitted by chelseas

"From Cooking Light: A yummy and filling one dish meal."

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Ready In:: 55mins
Ingredients:: 11
Serves:: 6

ingredients

2 teaspoons olive oil
1 cup diced carrot
1 cup fennel bulb, chopped
1 cup onion, diced
6 garlic cloves, minced
2 (16 ounce) cans cannellini beans, drained and rinsed
¹⁄₄ cup low sodium chicken broth or 1/4 cup water
1 (14 1/2 ounce) can peeled tomatoes, wedges
2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
1 teaspoon fresh ground pepper
2 slices diagonally cut French bread, about 1-inch thick

directions

Preheat oven to 435.
Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic; saute five minutes. Spoon carrot mixture into a 11 x 7 inch baking dish. Stir in beans and next five ingredients (through pepper).
Trim crusts 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 with foil and bake at 425 for 25 minutes. Uncover and bake an additional 5 minutes or until golden brown. Garnish with sage leaves.