Navy Bean, Tomato & Fennel Cassoulet with Cheese Toasts Recipe

Name: Navy Bean, Tomato & Fennel Cassoulet with Cheese Toasts
Prep time: 20 min
Cook time: 14 h 10 min
Total time: 14 h 30 min
Yield: 8 servings, 1/8 recipe (320 g) each
Ingredients: 1 lb. (450 g) dried navy bean s, soaked overnight, drained; 1 fennel bulb, chopped; 3 carrot s, chopped; 2 onion s, chopped; 2 stalks celery , chopped; 4 cloves garlic , minced; 2 tsp. each dried thyme leaves and dried rosemary; 1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes , undrained; 2-1/2 cups vegetable broth; 8 slices whole wheat baguette (1/4-inch thick); 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese; 3 Tbsp. chopped fresh parsley

Ingredients

1 lb. (450 g) dried navy bean s, soaked overnight, drained
1 fennel bulb, chopped
3 carrot s, chopped
2 onion s, chopped
2 stalks celery , chopped
4 cloves garlic , minced
2 tsp. each dried thyme leaves and dried rosemary
1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes , undrained
2-1/2 cups vegetable broth
8 slices whole wheat baguette (1/4-inch thick)
1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
3 Tbsp. chopped fresh parsley

	PREP TIME 20m	COOK TIME 14h10m	TOTAL TIME 14h30m
YIELD 8 servings, 1/8 recipe (320 g) each

Instructions

Place beans in large saucepan; add enough fresh water to cover beans by 3 inches.
Bring to boil on medium-high heat; cover.
Simmer on medium-low heat 35 to 40 min. or just until beans are tender; drain.
Immediately rinse beans with cold water until cooled.
Heat oven to 350ºF.
Transfer beans to 4-L casserole dish or roasting pan sprayed with cooking spray.
Add all remaining ingredients except bread slices, cheese and parsley; stir.
Cover.
Bake 1 hour 15 min. to 1 hour 30 min. or until vegetables are tender, stirring occasionally and uncovering after 30 min.
About 15 min. before cassoulet is done, place bread slices on parchment-covered baking sheet; sprinkle with cheese.
Bake 10 to 12 min. or until bread is toasted and cheese is melted.
Serve cassoulet topped with cheese toasts and parsley.