White Bean and Sage Cassoulet
- Preheat oven to 435.
- Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic; saute five minutes. Spoon carrot mixture into a 11 x 7 inch baking dish. Stir in beans and next five ingredients (through pepper).
- 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 with foil and bake at 425 for 25 minutes. Uncover and bake an additional 5 minutes or until golden brown. Garnish with sage leaves.