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White Bean-and-Sage Cassoulet

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

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 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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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).

  3. 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.