Entrees-Beef or Pork - White Bean-and-Sage Cassoulet - 4.5 points




missphoebe
02-28-2000, 06:08 AM
* Exported from MasterCook *

White Bean-and-Sage Cassoulet

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Jan/ Feb '97 Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 cup diced carrot
1 cup chopped fennel bulb
1 cup diced onion
6 garlic cloves -- minced
2 (16-ounce) cans cannellini beans -- drained
4 ounces thinly sliced prosciutto or ham
1/4 cup low-salt chicken broth
OR
1/4 cup water
1 (14.5-ounce) can peeled tomato wedges (such as Del Monte
Fresh Cut)
2 tablespoons thinly sliced fresh sage
OR
2 teaspoons dried sage
1/2 teaspoon freshly ground pepper (1/2 to 1 teaspoon)
2 (1-ounce) slices diagonally cut French bread (about 1 inch
thick)
Cooking spray
Fresh sage leaves (optional)

Preheat oven to 425º.
Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic; sauté 5 minutes. Spoon carrot mixture into an 11 × 7-inch baking dish. Stir in beans and next 5 ingredients (beans 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 mixture with foil, and bake at 425º for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden brown. Garnish cassoulet with sage leaves, if desired.

Serving Size: 1 1/3 cup

Description:
"WW Points - 4.5 This stew-like dish contains all of your basic food
groups."
Source:
"Cooking Light, January/February 1997, p.83"
Copyright:
"© Cooking Light"

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Per serving: 295 Calories (kcal); 4g Total Fat; (12% calories from fat); 19g Protein; 48g Carbohydrate; 13mg Cholesterol; 738mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 26546 0 620 3564 4633 2130706543 0 0 219 3403 0
2130706543 3622 594 0 3403