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 lb. (450 g) dried navy beans, soaked overnight, drained; 1 fennel bulb, chopped; 3 carrots, chopped Target 2 lb For $3.00 thru 02/06; 2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09; 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

Servings: persons

1 lb. (450 g) dried navy beans, soaked overnight, drained
1 fennel bulb, chopped
3 carrots, chopped Target 2 lb For $3.00 thru 02/06
2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
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

1
Place beans in large saucepan; add enough fresh water to cover beans by 3 inches.
2
Bring to boil on medium-high heat; cover.
3
Simmer on medium-low heat 35 to 40 min.
4
or just until beans are tender; drain.
5
Immediately rinse beans with cold water until cooled.
6
Heat oven to 350 degrees F. Transfer beans to 4-L casserole dish or roasting pan sprayed with cooking spray.
7
Add all remaining ingredients except bread slices, cheese and parsley; stir.
8
Cover.
9
Bake 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-covered baking sheet; sprinkle with cheese.
14
Bake 10 to 12 min.
15
or until bread is toasted and cheese is melted.
16
Serve cassoulet topped with cheese toasts and parsley.

558

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 13 ingredients. The key ingredients include: 1 lb. (450 g) dried navy beans, soaked overnight, drained, 1 fennel bulb, chopped, 3 carrots, chopped Target 2 lb For $3.00 thru 02/06, 2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09, 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