Recipe for White Bean and Sage Cassoulet 
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Yield:
6
Ingredients:
Amount Ingredient
2 tsp Olive Oil
1 cup Diced Carrot
1 cup Fennel Bulbs Chopped
1 cup Diced Onion
6 x Garlic Cloves Minced
32 oz Cannellini Beans Drained
1/4 cup Low-Salt Chicken Broth
1/2 oz Tomato Wedges, Canned Peeled
2 tbl Fresh Sage Thinly Sliced
2 slc French Bread Diagonally Sliced
Vegetable Cooking Spray
Instructions:
Instructions: Preheat oven to 425F.
Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic; saute 5 minutes. Spoon carrot mixture into an 11X7 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. Garnish with sage leaves, if desired.

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