White Bean-and-Sage Cassoulet
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INGREDIENTS 2 teaspoons olive oil
1 cup diced carrot
1 cup chopped fennel bulb
1 cup diced onion
6 garlic cloves, minced
2 (16-ounce) cans cannellini beans, drained
4-ounces thinly sliced prosciutto or ham
1/4 cup low-salt chicken broth or water
1 (14.5-ounce) can peeled tomato wedges
2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
1/2 to 1 teaspoon freshly ground black pepper
2 (1-ounce) slices diagonally cut French bread, about 1-inch thick
Vegetable cooking spray
Fresh sage leaves, optionalPreheat oven to 425 degrees.
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 11 x 7-inch baking dish. Stir in beans and next 5 ingredients.
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 bread cubes gently into mixture.
Cover with aluminum foil and bake at 425 degrees for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden. Garnish with sage leaves, if desired.
Makes 6 servings