White Bean-and-Sage Cassoulet

By Lv2Cook

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
• 1/4 cup water
• 1 (14.5-ounce) can peeled tomato wedges (such as Del Monte Fresh Cut)
• 2 tablespoons thinly sliced fresh sage
• OR
• 2 teaspoons dried sage
• 1/2 teaspoon freshly ground pepper (1/2 to 1 teaspoon)
• 2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
• Cooking spray
• Fresh sage leaves (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 425º.

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 × 7-inch baking dish. Stir in beans and next 5 ingredients (beans 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 mixture with foil, and bake at 425º for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden brown. Garnish cassoulet with sage leaves, if desired.

Serving Size: 1 1/3 cup