Navy Bean, Tomato & Fennel Cassoulet with Cheese Toasts

• 1-1/2 qt. dried navy beans, soaked overnight, drained (see Tip)
• 2-1/4 qt. fennel bulbs, chopped
• 7-1/2 cups carrots, peeled, chopped
• 1-1/2 qt. onions, chopped
• 3 cups celery, chopped
• 2 Tbsp. garlic, minced
• 2 Tbsp. dried thyme leaves
• 2 Tbsp. dried rosemary leaves
• 2-1/4 qt. Canned no-salt-added diced tomatoes, undrained
• 7-1/2 cups vegetable broth
• 1-1/2 cups Kraft Sundried Tomato and Oregano Dressing
• 24 slices whole wheat baguette slices (4-inch long x 1/4-inch thick)
• 1-1/2 cups Kraft Shredded Monterey Jack Cheese
• 1/2 cup fresh parsley, chopped

1. Place soaked beans in large saucepan; add enough water to cover beans by 3 inches.
2. Bring to a boil on medium-high heat; cover.
3. Simmer on medium-low heat 35 to 40 min.
4. or until tender; drain.
5. Rinse with cold water until cooled.
6. Divide beans among 3 (4-L) roasting pans sprayed with cooking spray (or place beans in 1 4-L pan for trial recipe).
7. Add fennel, carrots, onions, celery, garlic, thyme, rosemary, tomatoes, broth and dressing; stir until combined.
8. Cover.
9. Bake in 350 degrees F (180 degrees C) standard oven 1 hour 15 min.
10. to 1 hour 30 min.
11. or until vegetables are tender, stirring occasionally and uncovering after 30 min.
12. About 15 min.
13. before cassoulet is done, place bread slices on parchment paper-lined baking sheets; sprinkle with cheese.
14. Bake 10 to 12 min.
15. or until bread is toasted and cheese is melted.
16. Garnish cassoulet with parsley; top with toasts.

dried navy beans, fennel bulbs, carrots, onions, celery, garlic, thyme, rosemary, salt, vegetable broth, tomato, whole wheat baguette, cheese, fresh parsley

Taken from www.kraftrecipes.com/recipes/navy-bean-tomato-fennel-cassoulet-cheese-toasts-158588.aspx (may not work)