Sage and White Bean Cassoulet

This dish balances the earthy depth of cannellini beans with the aromatic sweetness of sautéed fennel and carrots. The addition of salty prosciutto provides a savory backbone that infuses the entire baking dish with flavor.

Finishing the bake with hand-torn bread cubes creates a contrast in textures that makes every bite interesting. As the golden crust forms on top, the bread underneath absorbs the juices from the tomatoes and chicken broth. It is a simple, nourishing meal that feels far more indulgent than its humble ingredients suggest.

Yield: 6 servings | Prep time: 15 minutes | Cook time: 35 minutes | Temperature: 425°F

• 2 teaspoons olive oil
• 1 cup diced carrot
• 1 cup chopped fennel
• 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
• 1 (14.5-ounce) can diced tomatoes
• 2 teaspoons dried sage
• 1/2 to 1 teaspoon freshly ground pepper
• 2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
• Vegetable cooking spray

Instructions

1. Preheat the oven to 425°F.
2. Heat the olive oil in a large nonstick skillet over medium-high heat.
3. Saute the carrot, fennel, onion, and garlic for 5 minutes until softened.
4. Transfer the carrot mixture into an 11 x 7-inch baking dish.
5. Stir in the beans, prosciutto, chicken broth, tomatoes, dried sage, and pepper.
6. Trim the crusts from the French bread and cut the bread into 1-inch cubes.
7. Coat the bread cubes lightly with cooking spray.
8. Arrange the bread cubes in a single layer over the bean mixture, pressing them in gently.
9. Bake covered with aluminum foil at 425°F for 25 minutes.
10. Uncover the dish and bake for 5 additional minutes or until the croutons are golden brown.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these traditions without the distraction of ads.

Sage and White Bean Cassoulet

A nourishing one-pan white bean cassoulet featuring earthy sage, aromatic fennel, and savory prosciutto. Topped with golden, oven-toasted French bread cubes, this hearty dish is the perfect comfort meal for chilly evenings.

Cooking Method: Baking Cuisine: American Courses: Dinner

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Cooking Temp: 425  F Servings: 6 Dietary:

D Dairy Free H High Fiber H High Protein

Ingredients

Servings

• 2 teaspoons olive oil
• 1 cup diced carrot
• 1 cup chopped fennel
• 1 cup diced onion
• 6 garlic cloves, minced
• 2 cans cannellini beans, drained (16-ounce)
• 4 ounces thinly sliced prosciutto or ham
• ¹⁄₄ cup low-salt chicken broth
• 1 can diced tomatoes (14.5-ounce)
• 2 teaspoons dried sage
• ¹⁄₂ to 1 teaspoon freshly ground pepper
• 2 slices diagonally cut French bread (about 1 inch thick) (1-ounce)
• Vegetable cooking spray

Instructions

1. Preheat the oven to 425°F.
2. Heat the olive oil in a large nonstick skillet over medium-high heat.
3. Saute the carrot, fennel, onion, and garlic for 5 minutes until softened.
4. Transfer the carrot mixture into an 11 x 7-inch baking dish.
5. Stir in the beans, prosciutto, chicken broth, tomatoes, dried sage, and pepper.
6. Trim the crusts from the French bread and cut the bread into 1-inch cubes.
7. Coat the bread cubes lightly with cooking spray.
8. Arrange the bread cubes in a single layer over the bean mixture, pressing them in gently.
9. Bake covered with aluminum foil at 425°F for 25 minutes.
10. Uncover the dish and bake for 5 additional minutes or until the croutons are golden brown.

Keywords: white bean cassoulet, sage and white bean bake, healthy cannellini bean recipes, prosciutto and bean casserole, fennel and carrot recipe, dark cottagecore recipes, savory bread pudding, easy bean dinner