White Bean-And-Sage Cassoulet

• 2 teaspoons olive oil
• 1 cup diced carrot
• 1 cup chopped fennel bulb
• 1 cup diced onion
• 6 garlic cloves, minced
• 2 (16-ounce) cans cannellini beans, drained
• 4 ounces thinly sliced prosciutto or ham
• 1/4 cup low-salt chicken broth or water
• 1 (14.5-ounce) can peeled tomato wedges (such as Del Monte Fresh Cut)
• 2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
• 1/2 to 1 teaspoon freshly ground pepper
• 2 (1-ounce) slices diagonally cut French bread (1 inch thick)
• Cooking spray
• Fresh sage leaves (optional)

1. Preheat oven to 425u0b0.
2. 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 11 x 7-inch baking dish. Stir in beans and next 5 ingredients (beans through pepper).
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 425u0b0 for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden brown. Garnish cassoulet with sage leaves, if desired.

olive oil, carrot, fennel bulb, onion, garlic, cannellini beans, ham, lowsalt chicken broth, tomato wedges, sage, freshly ground pepper, bread, cooking spray, sage

Taken from www.myrecipes.com/recipe/white-bean-and-sage-cassoulet (may not work)