White Bean-and-Sage Cassoulet

Cooking Light
This stewlike dish contains all of your basic food groups.
6 servings (serving size: 1 1/3 cup)


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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 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 to 1 teaspoon freshly ground pepper
2 (1-ounce) slices diagonally cut French bread (1 inch thick)
Cooking spray
Fresh sage leaves (optional)


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 11 x 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 425° for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden brown. Garnish cassoulet with sage leaves, if desired.

Created date

January 1997

Nutritional Information

Calories 272
Caloriesfromfat 20 %
Fat 6 g
Satfat 1.1 g
Monofat 2.6 g
Polyfat 1.6 g
Protein 14.9 g
Carbohydrate 41.7 g
Fiber 5.9 g
Cholesterol 11 mg
Iron 3.9 mg
Sodium 753 mg
Calcium 89 mg