White Bean-and-sage Cassoulet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | French | Casseroles | 6 | Servings |
INGREDIENTS
| 2 | t | 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 | T | Fresh Sage, Thinly Sliced |
| 2 | French Bread, Diagonally | |
| Sliced | ||
| Vegetable Cooking Spray | ||
| Fresh Sage Leaves, Optional |
INSTRUCTIONS
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. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 16, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1646
Calories From Fat: 813
Total Fat: 91.7g
Cholesterol: 362.4mg
Sodium: 3197.6mg
Potassium: 3022.8mg
Carbohydrates: 108.3g
Fiber: 25.1g
Sugar: 4.4g
Protein: 105.2g