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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Preheat oven to 425°. 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 11X7 inch baking dish. Stir in beans and next 5 ingredients (beans through pepper). Trim cursts 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 425° for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden. Garnish with sage leaves, if desired.
| Ingredients:
2 Teaspoon(s) Olive Oil
1 Cup(s) Diced Carrot
1 Cup(s) Fennel Bulbs, Chopped
1 Cup(s) Diced Onion
6 Garlic Cloves, Minced
32 Ounce(s) Cannellini Beans, Drained
1/4 Cup(s) Low-Salt Chicken Broth
14 1/2 Ounce(s) Tomato Wedges, Canned
2 Tablespoon(s) Fresh Sage, Thinly Sliced
2 Slice(s) French Bread, sliced |
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