White Bean And Sage Cassoulet - cooking recipe

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
Preparation
    Preheat oven to 435.
    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).
    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.
    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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