Recipe - White Bean-And-Sage Cassoulet

2 teaspoon Olive Oil
1 cup Diced Carrot
1 cup Fennel Bulbs; Chopped
1 cup Diced Onion
6 Garlic Cloves; Minced
32 ounce Cannellini Beans; Drained
One fourth cup LowSalt Chicken Broth
14 One half ounce Tomato Wedges; Canned,
Peeled
2 tablespoon Fresh Sage; Thinly Sliced
2 sl French Bread; Diagonally
Sliced
Vegetable Cooking Spray
Fresh Sage Leaves; Optional

Preheat oven to 425°. Heat oil in a large nonstick skillet over mediumhigh
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 1inch
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 EATLF Digest by sherilyn70@earthlink.net on Apr 16, 1999,
converted by MM_Buster v2.0l.