| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
French |
Casseroles |
6 |
servings |
INGREDIENTS
| 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 |
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.
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”