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Sage and White Bean Cassoulet

A ceramic baking dish filled with white bean and prosciutto cassoulet topped with golden bread cubes, set on a wooden table next to a cast iron skillet, fresh carrots, and garlic in a dark cottagecore kitchen setting.

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.

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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Cooking Temp: 425  F
Servings: 6
Dietary: Dairy Free, High Fiber, High Protein
Description

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.

Ingredients
  • 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. 1
    Preheat the oven to 425°F.
  2. 2
    Heat the olive oil in a large nonstick skillet over medium-high heat.
  3. 3
    Saute the carrot, fennel, onion, and garlic for 5 minutes until softened.
  4. 4
    Transfer the carrot mixture into an 11 x 7-inch baking dish.
  5. 5
    Stir in the beans, prosciutto, chicken broth, tomatoes, dried sage, and pepper.
  6. 6
    Trim the crusts from the French bread and cut the bread into 1-inch cubes.
  7. 7
    Coat the bread cubes lightly with cooking spray.
  8. 8
    Arrange the bread cubes in a single layer over the bean mixture, pressing them in gently.
  9. 9
    Bake covered with aluminum foil at 425°F for 25 minutes.
  10. 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
Read it online: https://willowgoldfarms.com/recipe-box/sage-and-white-bean-cassoulet/