Navy Bean, Tomato & Fennel Cassoulet with Cheese Toasts

• 1 lb. (450 g) dried navy beans, soaked overnight, drained
• 1 fennel bulb, chopped
• 3 carrots, chopped Target 2 lb For $3.00 thru 02/06
• 2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tsp. each dried thyme leaves and dried rosemary
• 1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
• 2-1/2 cups vegetable broth
• 8 slices whole wheat baguette (1/4-inch thick)
• 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
• 3 Tbsp. chopped fresh parsley

1. Place beans in large saucepan; add enough fresh water to cover beans by 3 inches.
2. Bring to boil on medium-high heat; cover.
3. Simmer on medium-low heat 35 to 40 min.
4. or just until beans are tender; drain.
5. Immediately rinse beans with cold water until cooled.
6. Heat oven to 350 degrees F. Transfer beans to 4-L casserole dish or roasting pan sprayed with cooking spray.
7. Add all remaining ingredients except bread slices, cheese and parsley; stir.
8. Cover.
9. Bake 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-covered baking sheet; sprinkle with cheese.
14. Bake 10 to 12 min.
15. or until bread is toasted and cheese is melted.
16. Serve cassoulet topped with cheese toasts and parsley.

navy beans, fennel bulb, carrots, onions, stalks celery, garlic, thyme, olive oil, salt, vegetable broth, whole wheat baguette, cheese, parsley

Taken from www.kraftrecipes.com/recipes/navy-bean-tomato-fennel-cassoulet-cheese-toasts-151716.aspx (may not work)