This stewlike dish contains all of your basic food groups.

Recipe by Cooking Light January 1997

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

272 calories; calories from fat 20%; fat 6g; saturated fat 1.1g; mono fat 2.6g; poly fat 1.6g; protein 14.9g; carbohydrates 41.7g; fiber 5.9g; cholesterol 11mg; iron 3.9mg; sodium 753mg; calcium 89mg.
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