• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

White Bean-And-Sage Cassoulet

  • Recipe Submitted by on

Category: Casseroles

 Ingredients List

  • 2 ts Olive Oil
  • 1 c Diced Carrot
  • 1 c Fennel Bulbs; Chopped
  • 1 c Diced Onion
  • 6 Garlic Cloves; Minced
  • 32 oz Cannellini Beans; Drained
  • 1/4 c Low-Salt Chicken Broth
  • 14 1/2 oz Tomato Wedges; Canned,
  • -Peeled
  • 2 tb Fresh Sage; Thinly Sliced
  • 2 sl French Bread; Diagonally
  • -Sliced
  • Vegetable Cooking Spray
  • Fresh Sage Leaves; Optional


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.

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