Navy Bean, Tomato & Fennel Cassoulet with Cheese To

Name: Navy Bean, Tomato & Fennel Cassoulet with Cheese Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 qt. dried navy beans, soaked overnight, drained (see Tip); 2-1/4 qt. fennel bulbs, chopped; 7-1/2 cups carrots, peeled, chopped; 1-1/2 qt. onions, chopped; 3 cups celery, chopped; 2 Tbsp. garlic, minced; 2 Tbsp. dried thyme leaves; 2 Tbsp. dried rosemary leaves; 2-1/4 qt. Canned no-salt-added diced tomatoes, undrained; 7-1/2 cups vegetable broth; 1-1/2 cups Kraft Sundried Tomato and Oregano Dressing; 24 slices whole wheat baguette slices (4-inch long x 1/4-inch thick); 1-1/2 cups Kraft Shredded Monterey Jack Cheese; 1/2 cup fresh parsley, chopped

Servings: persons

1-1/2 qt. dried navy beans, soaked overnight, drained (see Tip)
2-1/4 qt. fennel bulbs, chopped
7-1/2 cups carrots, peeled, chopped
1-1/2 qt. onions, chopped
3 cups celery, chopped
2 Tbsp. garlic, minced
2 Tbsp. dried thyme leaves
2 Tbsp. dried rosemary leaves
2-1/4 qt. Canned no-salt-added diced tomatoes, undrained
7-1/2 cups vegetable broth
1-1/2 cups Kraft Sundried Tomato and Oregano Dressing
24 slices whole wheat baguette slices (4-inch long x 1/4-inch thick)
1-1/2 cups Kraft Shredded Monterey Jack Cheese
1/2 cup fresh parsley, chopped

1
Place soaked beans in large saucepan; add enough water to cover beans by 3 inches.
2
Bring to a boil on medium-high heat; cover.
3
Simmer on medium-low heat 35 to 40 min.
4
or until tender; drain.
5
Rinse with cold water until cooled.
6
Divide beans among 3 (4-L) roasting pans sprayed with cooking spray (or place beans in 1 [4-L] pan for trial recipe).
7
Add fennel, carrots, onions, celery, garlic, thyme, rosemary, tomatoes, broth and dressing; stir until combined.
8
Cover.
9
Bake in 350 degrees F (180 degrees C) standard oven 1 hour 15 min.
10
to 1 hour 30 min.
11
or until vegetables are tender, stirring occasionally and uncovering after 30 min.
12
About 15 min.
13
before cassoulet is done, place bread slices on parchment paper-lined baking sheets; sprinkle with cheese.
14
Bake 10 to 12 min.
15
or until bread is toasted and cheese is melted.
16
Garnish cassoulet with parsley; top with toasts.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 qt. dried navy beans, soaked overnight, drained (see Tip), 2-1/4 qt. fennel bulbs, chopped, 7-1/2 cups carrots, peeled, chopped, 1-1/2 qt. onions, chopped, and more.

Yes, Navy Bean, Tomato & Fennel Cassoulet with Cheese Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Navy Bean, Tomato & Fennel Cassoulet with Cheese Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions