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.