Bean And Sage Cassoulet

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 435.
• 2 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).
• 3 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.
• 4 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.