White Bean and Sage Cassoulet |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Cooking Light: A yummy and filling one dish meal. 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:
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.
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