Yield
6 servings (serving size: 1 1/3 cup)

This stewlike dish contains all of your basic food groups.

How to Make It

Step 1

Preheat oven to 425°.

Step 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).

Step 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.

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