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White Bean-And-Sage CassouletCategories: Casseroles Yield: 6 servings 2 ts Olive Oil 1 c Diced Carrot 1 c Fennel Bulbs; Chopped 1 c Diced Onion 6 Garlic Cloves; Minced 32 oz Cannellini Beans; Drained 1/4 c Low-Salt Chicken Broth 14 1/2 oz Tomato Wedges; Canned, -Peeled 2 tb 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 medium-high 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 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. Garnish with sage leaves, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 16, 1999, ----- ---------- |
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