White Bean and Sage Cassoulet

From Cooking Light: A yummy and filling one dish meal.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 1  cup  diced carrot
• 1  cup fennel bulb, chopped
• 1  cup onion, diced
• 6  garlic cloves, minced
• 2 (16 ounce) cans cannellini beans, drained and rinsed
• 1⁄4 cup low sodium chicken broth or 1⁄4 cup water
• 1 (14 1/2ounce) can  peeled tomatoes, wedges
• 2  tablespoons  thinly sliced fresh sage or 2  teaspoons dried sage
• 1  teaspoon fresh ground pepper
• 2  slices  diagonally cut  French bread, about 1-inch thick

Directions

1. Preheat oven to 435.
2. 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).
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.
4. 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.