White Bean and Sage Cassoulet

Servings 6 people


  • 2 teaspoons olive oil
  • 1 cup chopped carrots
  • 1 cup chopped fennel bulb
  • 1 cup chopped onion
  • 6 cloves garlic pressed
  • 30 ounces cannellini beans drained and rinsed or homemade
  • 1/4 pound ham diced (optional)
  • 1/4 cup low sodium vegetable broth
  • 1 14.5-oz. can peeled tomato wedges
  • 2 teaspoons dried sage
  • 3/4 teaspoon freshly ground black pepper
  • 2 slices French bread diagonally cut 1-inch thick
  • Aluminum foil wrap


  • Preheat oven to 425 degrees.
  • Heat the oil in a large non-stick skillet over medium-high heat; add carrot, fennel, onion, and garlic; sauté for 5 minutes. Transfer to an 11- x 7-inch baking dish. Stir in next 6 ingredients (beans through black pepper).
  • Trim crusts from bread and cut bread into 1-inch cubes; lightly coat bread cubes with a little olive oil and arrange them in a single layer over the carrot mixture, pressing the cubes gently into the carrot mixture.
  • Cover baking dish with aluminum foil wrap and bake for 25 minutes.
  • Uncover and bake for 5 minutes or until croutons are golden brown.


SERVING SUGGESTION: Serve steamed asparagus on the side. VEGETARIAN: Omit the ham. KOSHER: Omit the ham. GLUTEN-FREE: Make sure beans, ham (if using), broth and tomatoes are gluten-free. Use gluten-free bread. NUTRITION: Per Serving: 321 Calories; 3g Fat; 19g Protein; 58g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 113mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 8
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