Quick Cassoulet

• 3 tbsp olive oil, divided
• 3/4 lb chicken sausage, sliced 1/2 inch rounds
• 1 small fennel bulb, cut into 1/4 inch wedges
• 1/2 small onion diced
• 1 small carrot diced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme
• 2 tsp flour
• 1 15.5 oz cannellini beans, drained rinsed
• 1 14 oz can diced tomatoes
• 1 cup roughly chopped crusty bread

1. Heat oven to 400
2. Heat 2 tbsp oil in large skillet with lid
3. Add sausage cook til browned
4. Transfer to plate
5. Add fennel and cook until soft about 3 min
6. Add onion, carrot,garlic and thyme. Cook until almost tender about 2 minutes
7. Add flour stir til well covered
8. stir in beans and tomatoes
9. Season with salt and pepper
10. Cover. Reduce heat to medium-low cook until veggies tender 8-10 min
11. Return sausage cook until heated thru about 2 min
12. Meanwhile in small bowl toss bread and remaining 1 tbsp oil
13. Arrange on baking tray bake until golden 6-8 minutes
14. Top cassoulet with bread and serve

olive oil, chicken sausage, fennel bulb, onion, carrot, garlic, thyme, flour, beans, tomatoes, crusty bread

Taken from www.epicurious.com/recipes/member/views/quick-cassoulet-53107411 (may not work)